Karnıyarık (Stuffed Eggplant)

Method

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1. 1Peel the eggplants in stripes, leaving alternating strips of skin, and soak them in salted water for 20 minutes. Drain and pat completely dry, since wet eggplant makes the oil spatter.
2. 2Heat the sunflower oil in a wide pan and fry the eggplants, turning, until golden brown all over and soft inside, about 8-10 minutes. Drain on paper towels.
3. 3In another pan, heat the olive oil and cook the onions for about 5 minutes until soft and translucent. Add the beef and cook over medium-high heat until the liquid evaporates and the meat is browned and crumbly.
4. 4Stir in the garlic, one chopped pepper and the tomato paste for 1 minute. Add the grated tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened, then stir in the parsley off the heat.
5. 5Preheat the oven to 180 °C. Arrange the eggplants in a baking dish, slit each one lengthwise down the middle with a spoon and press the sides apart to form a boat.
6. 6Spoon the filling generously into the eggplants. Top each with a tomato slice and a piece of green pepper.
7. 7Pour the hot water around the eggplants (you can dissolve 1 tsp tomato paste in it). Bake for 25-30 minutes, until the tomatoes are soft, the edges lightly browned and the sauce thickened.
8. 8Rest for 10 minutes before serving with rice pilaf and cacık or plain yogurt.