Dairy-Free Stuffed Eggplant (Karniyarik)

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut the eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. 3Brush the eggplant halves with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 20 minutes.
4. 4While the eggplants are baking, prepare the filling. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and cook until softened, about 5-7 minutes.
5. 5Add ground beef to the skillet and cook, breaking it up with a spoon, until browned.
6. 6Add minced garlic, diced tomatoes, tomato paste, parsley, cumin, paprika, salt, and pepper. Stir well and cook for another 5 minutes.
7. 7Remove the eggplants from the oven. Use a spoon to scoop out some of the flesh from the center of each eggplant half, creating a well for the filling. Add the scooped-out eggplant flesh to the ground beef mixture.
8. 8Spoon the ground beef mixture into the eggplant halves.
9. 9Pour water into the baking dish around the eggplants.
10. 10Bake for another 30 minutes, or until the eggplants are tender and the filling is heated through.

Related Guides