Karnıyarık
Karnıyarık is a beloved Turkish dish of whole eggplants fried and stuffed with a savory mixture of minced meat, onions, tomatoes, and peppers, then baked until tender. The name poetically translates to 'split belly,' referencing the eggplant being slit open to hold the filling. It's a staple of Ottoman and Anatolian cuisine, often served with rice and yogurt.
🍽️ Nutrition at a glance
This dish is moderately high in fat and carbohydrates due to the fried eggplant and olive oil, with a good amount of protein from the minced meat. A typical serving provides around 300-400 calories, along with fiber, vitamins A and C from the vegetables, and iron from the meat.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 8 g |
| Carbs | 18 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 mcg RAE |
| Iron | 1.5 mg |
| Calcium | 60 mg |
| Magnesium | 40 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 60 mcg |
Per 1 piece (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Karnıyarık showcases the Turkish culinary philosophy of transforming simple vegetables into hearty, flavorful mains. Nutritionally, the eggplant acts as a natural vessel that absorbs the rich flavors of the filling while providing a creamy texture, making it a satisfying yet balanced meal.
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AI estimate may be inaccurate · Terms