Dairy-Free Karniyarik (Stuffed Eggplant with Ground Meat)

Ingredients

• 2 large Eggplant
• about 450 g Ground Beef
• 1 medium Onion
• 1 medium Green Bell Pepper
• 1 large Tomato
• 2 tbsp Tomato Paste
• 3 tbsp Olive Oil
• 3 cloves Garlic
• 1/4 cup Parsley
• 1 tsp Cumin
• 1/2 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with olive oil and season with salt and pepper.
3. 3Bake eggplants cut-side down for 20 minutes, until softened.
4. 4In a skillet, heat remaining olive oil. Add ground beef and cook until browned. Drain excess fat.
5. 5Add chopped onion and bell pepper to the skillet and cook until softened.
6. 6Stir in diced tomato, tomato paste, minced garlic, parsley, cumin, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
7. 7Remove eggplants from the oven and scoop out some of the flesh, creating a well.
8. 8Fill the eggplants with the ground beef mixture.
9. 9Place stuffed eggplants back in the oven and bake for another 20-25 minutes, or until heated through and tender.
10. 10Serve hot.

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