Turkish Meat Stuffed Eggplant Recipe (Karniyarik)

Peel the eggplants in stripes, leaving some of the skin on to help them hold their shape.

Heat a large heavy-based skillet over medium heat and add ½ cup / 120 ml olive oil.

Fry the eggplants, turning them now and then, until they start to soften but still hold their shape.

Transfer the eggplants to a colander or a plate lined with paper towel to drain any excess oil while you prepare the filling.

Using the same pan, remove any excess oil, or add 1 tablespoon olive oil if the pan looks dry.

Add the ground lamb or beef and cook over medium heat, breaking it up into small pieces with a wooden spoon, until browned.

Add the finely diced onions and cook until soft and translucent.

Stir in the finely chopped garlic and cook for another minute, making sure it does not burn.

Add the finely chopped tomatoes, tomato paste, salt, black pepper, and flaked chili if using.

Cook, stirring now and then, until the mixture thickens and most of the liquid has reduced.

Stir in the chopped parsley, then remove the pan from the heat.

Preheat the oven to 356°F / 180°C.

Place the cooked eggplants in a baking dish.

Make a lengthwise slit down the middle of each eggplant, leaving about ½ inch / 1 cm at both ends, without cutting all the way through the bottom.

Gently open the slit with a spoon and season the inside of each eggplant with a little salt.

Fill each eggplant generously with the meat mixture, piling it slightly on top if needed.

Place a slice of tomato and a piece of Turkish pepper or green bell pepper on top of each stuffed eggplant.

Mix ½ tablespoon tomato paste with ⅔ cup / 150 ml water to create a sauce, then pour it into the baking dish around the eggplants.

Cover the dish with a lid or aluminum foil and bake.

Remove the lid or foil, add a little more water if the dish looks dry, and bake for another 15 minutes, or until the eggplants are completely soft.

Let the stuffed eggplants rest for 10 minutes before serving.

Garnish with extra chopped parsley if you like.