Stuffed Eggplant Recipe (Karnıyarık)

Directions

Preheat your oven to 375 degrees F (190 degrees C).

Cut a slit lengthwise in each eggplant, being careful not to cut all the way through. Heat olive oil in a large skillet over medium heat. Fry the eggplants until they are softened and slightly browned on all sides. Remove from the skillet and place them in a baking dish.

In the same skillet, add the ground beef and cook until browned. Add the finely chopped onion and garlic, cooking until the onion is translucent. Stir in the chopped tomatoes, tomato paste, green pepper, salt, and black pepper. Cook for another 5-10 minutes until the mixture thickens slightly.

Stuff the eggplants with the beef mixture, pressing it down gently. Pour the hot water around the eggplants in the baking dish. Cover the dish with aluminum foil.

Bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is browned and the eggplants are tender.

Serve hot, garnished with chopped parsley and accompanied by rice or bulgur pilaf.