Excuse my absence please, between work, my cutie pie and home I’ve ignored this blog my mine.  Looking back I’ve been doing this for sometime, I apologize, but I really am busy.  Especially the last seven months I’ve been sleep deprived which makes me very unproductive at home.  Since the weather has been changing and since I’ve being shopping at this tiny farmer market on 52nd street, between 8th and 9th ave in New York City. A lot of changes have been happening – I’m cooking for us and my daughter. 

Last Wednesday morning before work, I popped in and purchased a large bag of small Italian eggplants and small stuffing green peppers.  Oh how delightful they looked, made me want to skip work and head home and start cooking.  I knew I wanted to cook them during the weekend, so Friday night after work, I stopped by the Three Guys from Brooklyn and picked up these delicious tomatoes.  I wish I could do all my shopping at Stiles, but I can only carry so much on public transportation.

I’ve made this dish once before but I forget, so opened by copy of  The Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan, my only English written, Turkish cookbook.  I love this cook book – the cover is bent, the pages are stained – I need a new copy but I can’t let this one go, that’s how much I love it.

                  adapted from The Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan

Recipe used 6 eggplants & 1lb of chopped meat – I used 10 eggplants and 2.5 lb of chopped meat.
                      Increased other ingredients amounts as well.

  • 6 small Italian eggplants ( 6-7 inches long) about 2 1/2 – 3 lb.)
  • 1/2 cup of olive oil or vegetable oil
  • 3 small Italian green peppers of frying peppers
  • 3 tablespoons of olive oil (instead of butter)
  • 1 medium onion – grated 3/4 cup
  • 4 garlic cloves, minced
  • 1 tablespoon of tomato paste
  • 4 medium tomatoes – 2 peeled & chopped – 2 cut into quarters
                        (I used a can of Contadina – diced tomatoes 14.5 oz)
  • 1.5 pound ground lean lamb or beef 
                        (I had my father make it a light marble ground for flavor)
  • 1/2 cup of finely chopped fresh Italian parsley – 
                         (I used 1 tbsp of dry parsley & 1 tbsp of dry oregano)
  • 1/2 cup of finely chopped dill* – I opted the dill out.
  • 1 cup of lamb stock – water is fine
  • salt & pepper as per your taste


  1. 1. Peel the eggplants lengthwise – I peeled them to look like PJs with stripes. Peel around the stems and leaving them intact.
  2. Make a deep incision along the length of each eggplant, making sure not to cut all the way through it or the the ends.
  3. Place the eggplants in a large bowl of generously salted water and set a side for 20 minutes.
  4. Slice the green peppers length wise – as they will be used for garnish.
  5. Slice the tomatoes in to quarter  – as they will be used for garnish.

Meat & Stuffing:

  1. In a large sauce pan, heat up the olive oil over a medium heat, add the onion and garlic and cook gently for about 2 minutes or until soft – not brown.
  2. Add the tomato paste and 1/2 of of chopped tomatoes and continue to cooking and stirring for 1 more minute.
  3. Add in the ground meat, parsley, oregano or dill and stock or water.  Season well with salt and black peppers. Stir well, cover the saucepan and simmer for 15 min.
  4. Once cooked, set the stuffing aside to cool.
  5. Rinse and drain the eggplants, then gently squeeze out the excess water and pat them dry with a kitchen towel.
  6. Heat the oil in a deep skillet over high heat and fry the eggplants until they’re lightly brown all over, about 2 min. (use more frying oil if not enough – eggplants love oil)
  7. Remove the eggplants from the skillet and let them drain on paper towels.
  8. Mr. Ozan fries the green peppers – I do not – I cut them length wise and use them as garnish and let them cook in the oven. (see instructions below)
  9. Pre-heat oven to 350 degrees.
  10. Assembly:  In to a baking dish – I used my large Pyrex – lay the eggplants side by side, the cut side up.  Season with salt.
  11. Using a tablespoon stuff them with the meat mixture until the cut opening are filled.  Fill each of the eggplants.
  12. Arrange the quartered tomatoes on top and arrange the cut peppers either on top of the tomato or next to it.
  13. Pour over the remaining cooking liquid from the stuffing.
  14. Pour the remainder of the chopped tomatoes over the top and sides of the dish (this is optional)
  15. Cover with wet parchment paper or with foil paper – as I did.
  16. Bake for 40 minutes, until the eggplants are tender – you can make using fork to lightly poke or pull the eggplant from the center.
  17. Serve warm with the pan juices spooned on top.

Afiyet olsun!

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  1. Lisa on 06 May 2010 at 2:33 PM #

    Oooh, karniyarik is one of my very favorite Turkish dishes! Thanks for sharing.

  2. baris bendez on 06 May 2010 at 9:18 PM #

    it was so delicious ..i ate with my friend…a..s…

  3. Dana on 07 May 2010 at 12:23 AM #

    Oh my gosh I love the photos!

    I’m getting so hungry now. I love eggplant as an ingredient, and the recipe looks really good!

  4. tasteofbeirut on 07 May 2010 at 4:06 PM #

    This recipe is close to our sheikh el-mehshi dishes with eggplant and lamb and tomatoes; love it! we probably learned it from the Ottomans!

  5. Tweets that mention TURKISH STYLE STUFFED EGGPLANT ~ PATLICAN KARNIYARIK | New York's Delight -- Topsy.com on 07 May 2010 at 4:18 PM #

    […] This post was mentioned on Twitter by New Yorks Delight. New Yorks Delight said: TURKISH STYLE STUFFED EGGPLANT ~ PATLICAN KARNIYARIK: Excuse my absence please, between work, my cutie pie and hom… http://bit.ly/aLKBd2 […]

  6. OysterCulture on 07 May 2010 at 11:07 PM #

    I love eggplant and this stuffed version sounds amazing. What a delicious idea. I cannot wait to try.

  7. Sony Bloggie MHS-PM5 (eggplant) | Camcorders Optical Zoom on 08 May 2010 at 6:41 AM #


  8. Your Fav coffee? on 17 May 2010 at 9:55 AM #


  9. shayma on 27 May 2010 at 3:34 PM #

    photos are beautiful and i love this dish. my husband and i are off to istanbul this summer, i can only dream of this food prior to that trip. x shayma

  10. NYSDelight on 28 May 2010 at 10:06 PM #

    Oh thats wonderful..have a wonderful time..a fabalous time. I really do hope you guys enjoy yourselves! Can’t wait to see the pictures!

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