Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

• Bell peppers
• Tomatoes
• Cabbage rolls

Or, using as a filling or topper for:

• Burritos
• Tacos
• Salads
• Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

• Meatloaf
• Burger patties
• Meatballs

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

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Yield: Makes 4 Servings (Plus Leftover Stuffing)

Karniyarik (Turkish Stuffed Eggplants)

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Plant-based karniyarik is more than just classic imam bayildi. This recipe uses shiitake mushroom stems to make a truly meaty filling! Baked instead of fried, it's a healthy yet still hearty rendition that will make anyone fall in love with eggplant.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 4 Baby Eggplants
• 3 Tablespoon Olive Oil, Divided
• 1/2 Medium Yellow Onion, Finely Diced (About 1/2 Cup)
• 4 Cloves Garlic, Minced
• 1 Cup Rehydrated Shiitake Mushroom Stems, Finely Minced
• 1/4 Large Green Bell Pepper, Finely Diced (About 1/2 Cup)
• 1 Medium Heirloom or Beefsteak Tomato, Finely Diced (About 1/2 Cup)
• 2 Tablespoons Soy Sauce
• 3/4 Teaspoon Salt, Divided
• 1/2 Teaspoon Lemon-Pepper Seasoning
• 1/4 Teaspoon Ground Cumin
• 1 Cup Cooked Brown or Green Lentils
• 1/2 Cup Fresh Basil, Finely Minced
• 2 Tablespoons Fresh Mint, Finely Minced
• 1 Cup Water
• 3 Tablespoons Tomato Paste
• 1/2 Teaspoon Italian Seasoning

Instructions

1. Preheat your oven to 400 degrees.
   
2. Leaving the calyxes (caps and stems) intact, cut a slit down the center of each eggplant, without slicing all the way through. Place them in a 1-quart casserole dish or baking pan, brush with 1 tablespoon of oil, and bake for 20 minutes. They should be fork-tender but still slightly firm. Let stand until cool enough to handle.
   
3. Meanwhile, prepare the filling by placing a medium saucepan over medium heat. Add the remaining 2 tablespoons of oil, onion, and garlic. Sauté for 4 - 6 minutes, until translucent and aromatic. Add the shiitake stems, bell pepper, and tomato, cooking for another 4 minutes, until softened.
   
4. Season with soy sauce, 1/2 teaspoon of salt, lemon-pepper, and cumin. Stir in the lentils, making sure the mixture is well-combined, and cook for 4 minutes longer. Turn off the heat and fold in the basil and mint.
   
5. To assemble, gently pull apart the side of the eggplant to open up the interior, creating an accommodating hollow to fill. Pack as much filling into each eggplant as possible, piling it slightly over the top. You'll still have plenty leftover, so be generous. Return the eggplant to the baking dish.
   
6. In a separate dish, whisk together the water, tomato paste, Italian seasoning, and remaining 1/4 teaspoon of salt. Once smooth, pour the sauce all over the eggplants.
   
7. Bake for 20 - 25 minutes, until the sauce has thickened. Let cool for at least 10 minutes before serving and enjoy hot or at room temperature.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 385Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 968mgCarbohydrates: 68gFiber: 20gSugar: 23gProtein: 12g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.