A jewel from Turkey's culinary crown, karinyarik are fried eggplants stuffed with beef mince and Turkish spices, topped with a green chilli for extra kick.






Skill level

Average: 4 (8 votes)


  • 2 eggplants
  • 1 tbsp extra-virgin olive oil
  • 1 onion, thinly sliced
  • 2 green capsicum, thinly sliced
  • 200 g minced beef
  • 1 garlic clove, chopped
  • 1 tbsp biber salçasi (Turkish capsicum paste)
  • pinch salt and black pepper, to taste
  • pinch ground cumin
  • 2 tomatoes, diced
  • handful parsley leaves, roughly chopped
  • olive oil, for deep-frying
  • 2 long green chillies

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 30 minutes

  1. Peel the eggplants in wide stripes and soak in salted water for 30 minutes.
  2. Preheat the oven to 170°C.
  3. Heat the olive oil in a frying pan over high heat. Add the onion and capsicum and cook until starting to soften. Add the minced beef and cook, breaking up any lumps with a wooden spoon, until any liquid is absorbed. Add the garlic, biber salçasi, salt, pepper and cumin and stir for a couple of minutes or until fragrant.  Add the tomatoes and cook for another 5 minutes, then stir in the parsley.
  4. Take the eggplants out of the water and pat dry thoroughly - you can use a skewer to poke some holes in the eggplant to help drain some of the water.
  5. Heat the oil for deep-frying in a large saucepan, taking care not to over fill the pan with oil. Fry until golden and soft, then drain on paper towel. Stand for a few minutes or until well drained and cool enough to handle.  
  6. Place the eggplant in a baking dish and use a small knife to split them down the middle. Use a spoon to open them widely, then fill the cavities with the stuffing. Place a green chilli on each eggplant and bake for 20 minutes. Serve warm.


Join Shane Delia and friends for A Middle East Feast on SBS Food and SBS On Demand.