Karnıyarık (Stuffed Eggplant)

Ingredients

• 4 eggplants
• 250 g ground beef
• 1 onion
• 2 cloves garlic
• 3 green peppers
• 2 tomatoes
• 1 tbsp tomato paste
• 1 cup vegetable oil
• 1 cup hot water
• salt (to taste)
• black pepper (to taste)
• ½ bunch parsley

Method

1. Peel the eggplants in stripes, soak them in salted water for 15 minutes and pat dry.
2. Fry the eggplants in hot oil, turning, until browned all over; drain on paper towels.
3. Cook the onion and garlic, add the beef and cook until dry; add 1 chopped pepper, 1 tomato, salt, pepper and the parsley.
4. Lay the eggplants in a baking dish, slit them open and fill with the beef; top with tomato and pepper slices.
5. Dissolve the tomato paste in the hot water and pour into the dish. Bake at 180°C for 30 minutes.