Best Eggplant Dish EVER – Turkish Stuffed Eggplant KARNIYARIK

In a large bowl, add flour, salt, yeast, and water. Combine ingredients until dough comes together and then knead for 5-6 minutes. Cover and let the dough rest in a warm place until it doubles in size, about 1 hour. Lightly flour a large pastry board or flat surface. Roll dough out. Rolling and flattening until it becomes a large round disc. Brush with egg wash and sprinkle with sesame seeds, so that the exterior has a sesame crust. Using an oversized pot or pan, add oil and preheat. Once the oil is hot, slide your bread into the pot/pan. Cook each side for about 7 minutes on medium high heat until both top and bottom develop a brown crust and the inside is fully cooked. Slice and serve.

Prepare the eggplants by peeling strips on their skin. Keep the top on. Cut a slit in each eggplant without going all the way through. Discard the salt water and gently squeeze the eggplants. Dry them using a paper towel. 

Fill a large bowl with cold water and add 1 tsp salt to the water. Stir and place the eggplants in the salt water. Soak them for 30 minutes. 

Heat ¼ cup vegetable oil in a pan over medium heat and fry the eggplants on all sides until they're soft and brown. 


Heat 2 tbsp vegetable oil in a pan over medium heat and saute beef, garlic, and onion until translucent. Add in diced hot and sweet pepper and cook until brown. Add in salt and pepper, paprika to the filling and mix well. Add diced tomato to the beef mixture and cook for a few minutes. Sprinkle with chopped parsley.

Place the fried eggplants in a large cooking pan and stuff them with the saute beef mixture. Add extra halved tomatoes, optional. Cover and cook for 15-20 minutes until the eggplants are completely cooked and soft. 

Enjoy!