Karnıyarık

Ingredients

• 4 whole eggplant
• 400 grams beef
• 2 tablespoons olive oil
• 1 large onion
• 2 pieces garlic
• 2 large tomatoes
• 1 piece bell pepper
• 0.5 cup parsley
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 0.5 teaspoon cumin
• 0.5 teaspoon black pepper
• 1 cup water

Instructions

1. 1Preheat oven to 375°F (190°C). Slice the eggplants in half lengthwise and make several deep slashes in the flesh.
2. 2Brush the eggplant halves with olive oil and bake for 25 minutes, or until tender.
3. 3Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until translucent.
4. 4Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned.
5. 5Stir in the diced tomatoes, chopped bell pepper, tomato paste, paprika, and cumin. Cook for another 10 minutes.
6. 6Remove from heat and stir in chopped parsley. Season with black pepper to taste.
7. 7Once the eggplants are baked, use a spoon to press the flesh down, creating a cavity for the filling.
8. 8Stuff the eggplant halves with the meat mixture, packing it well.
9. 9Pour water into the baking dish around the eggplants, to help keep them moist during the final cooking.
10. 10Bake stuffed eggplants for another 15 minutes, or until they are thoroughly heated and the tops start to brown.
11. 11Let cool slightly before serving.
12. 12Garnish with additional chopped parsley before serving.