Turkish Stuffed Eggplant (Karniyarik)

Ingredients

• 2 medium Eggplants
• 1 pound Ground beef
• 1 medium Onion
• 1 medium Green bell pepper
• 3 medium Tomatoes
• 2 tablespoons Tomato paste
• 4 tablespoons Olive oil
• 2 cloves Garlic
• 1/4 cup Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Red pepper flakes

Instructions

1. 1Preheat your oven to 375°F (190°C). Cut the 2 medium eggplants lengthwise in half. Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. Brush the cut sides of the 2 eggplant halves with 2 tablespoons of olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the eggplant halves, cut-side up, on a baking sheet and bake for 20 minutes, or until the flesh is slightly softened when gently pressed.
2. 2While the eggplants are baking, prepare the filling vegetables: peel and finely dice the 1 medium onion, core and finely dice the 1 medium green bell pepper, mince the 2 cloves of garlic, finely chop the 1/4 cup of fresh parsley, and finely dice the 3 medium tomatoes.
3. 3In a large skillet (e.g., a 12-inch skillet), heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced 1 medium onion and diced 1 medium green bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and translucent.
4. 4Add the 1 pound of ground beef to the skillet with the softened vegetables. Cook for 8 to 10 minutes, breaking up the meat with a spoon, until the ground beef is fully browned and no pink remains, reaching an internal temperature of 160°F (71°C). Carefully drain off any excess fat from the skillet.
5. 5Stir in the diced 3 medium tomatoes, 2 tablespoons of tomato paste, minced 2 cloves of garlic, chopped 1/4 cup of fresh parsley, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
6. 6Carefully remove the baked eggplants from the oven. Using a spoon, gently scoop out some of the softened flesh from the center of each of the 2 eggplant halves, creating a well and leaving a 1/2-inch border of flesh attached to the skin. Add all the scooped-out eggplant flesh to the meat filling in the skillet and mix thoroughly.
7. 7Spoon the meat filling generously into the wells of the 2 eggplant halves, mounding it slightly. Arrange the stuffed eggplants back on the baking sheet. Bake for an additional 30 to 35 minutes at 375°F (190°C), until the eggplant skin is very tender, and the filling is bubbling and heated through.

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