Dairy-Free Turkish Karniyarik (Stuffed Eggplant with Ground Beef)

Ingredients

• 2 large Eggplant
• about 450 g Ground Beef
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 medium Tomatoes
• 2 tablespoons Tomato Paste
• 2 cloves Garlic
• 0.25 cup Fresh Parsley
• 4 tablespoons Olive Oil
• 0.25 cup Rice
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut eggplants lengthwise in half. Score the flesh in a crosshatch pattern without cutting through the skin.
3. 3Brush eggplant halves with 2 tablespoons olive oil and bake for 20 minutes, or until slightly softened.
4. 4While eggplant bakes, heat remaining olive oil in a skillet over medium heat. Add chopped onion and bell pepper and cook until softened.
5. 5Add ground beef and cook until browned. Drain any excess fat.
6. 6Stir in diced tomatoes, tomato paste, minced garlic, chopped parsley, rice, cumin, paprika, salt, and pepper. Cook for 5 minutes.
7. 7Remove eggplants from the oven and scoop out some of the flesh, creating a well. Add the scooped eggplant flesh to the ground beef mixture.
8. 8Spoon the ground beef mixture into the eggplant halves.
9. 9Place the stuffed eggplants in a baking dish and bake for 30 minutes, or until the eggplants are tender and the filling is cooked through.
10. 10Serve hot.

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