The Advent Calendar is over

Karniyarik from Turky

Karniyarik is a traditional Turkish recipe for stuffed aubergines and means "slashed belly". The tasty minced meat filling is not at all martial. Add rice or flat bread - a poem!


  • 250 g minced meat (beef or beef + lamb)
  • 4 m. large aubergine(s)
  • 1 tin of tomato(s) (pizza tomatoes), 400 g
  • 4 peppers, green, mild, possibly 1 hot
  • 2 garlic clove(s), finely chopped
  • 1 m. large onion(s), finely diced
  • 1 tablespoon of tomato paste
  • 1 tablespoon of oil
  • ½ Bunch of parsley, smooth, finely chopped
  • 100 ml water
  • salt and pepper, pepper
  • Oil, for frying


For the filling

Fry the minced meat in a little oil, not too hot. Add the onion, pepperoni and garlic and sauté briefly. Now add the pizza tomatoes, water and tomato paste. Add salt and pepper, mix everything well and let it simmer in the closed pot for about 10 minutes. (Consistency must be like a Bolognese. Rather less liquid.) If the filling is too liquid, let it cook for a short time with the lid open so that the liquid evaporates. Finally add the parsley and put the filling aside.


Heat about 1 l of oil in a saucepan and fry the aubergines for two minutes each. Put them on kitchen paper and let them cool down a little. The aubergines must be fried whole. (You can also cut them in half lengthwise and then deep-fry them, but they will absorb too much fat)
When deep-frying as a whole, there is a risk that the aubergines will burst open. To prevent this, the following tips:
  • Do not heat the oil too much (so that the aubergines sizzle easily)
  • Make a few holes in the aubergines beforehand
  • If they become too bulging during frying, remove them for a short time and then put them back into the frying fat.
Cut the aubergines lengthwise and open them. Put them on a baking tray, salt them lightly and spread the filling on the aubergines. If desired, whole cloves of garlic can now be put into the filling. Fill the tray with water until the bottom is just covered.
Put it in the oven at 200 to 220°C until it is lightly browned. (According to experience approx. 30 min.)
Goes well with rice or crispy flatbread warmed up in the oven.

Oops, something wasn't right. Mistakes are marked in red.

Window is closed

Terms and Conditions

- The winner will be randomly selected based on submitted answers.
- Winners will be contacted by telephone or email. Remember to include your full name and email address.
- If the required information is incorrectly registered, the prize will go back into a new draw.
- Participation in the contest is free and there is no purchase obligation.
- Participation in the contest is allowed for any person who has a valid email address and is 16 years of age or older at the time of registration.
- The participant agrees that the registered email address will be stored and may be processed and used in connection with informing about contest holders products and services at a later date.