STUFFED EGGPLANT (KARNIYARIK in TURKISH)

by Canan
(Istanbul, Turkey)

Ingredients

6 Aubergine Eggplants
1/2 lb Ground Beef
1 medium Onion (Chopped)
2 cloves (Minced)
1/2 bunch Parsley (Finely Chopped)
1 large Tomato or 2 Medium Size (Petite Dice for Stuffing)
1 large Tomato (Cut into Moons for the Top)
3 Green Banana Peppers (Cut in Half Lengthwise for t
1 Ground Pepper
1 Salt
2 tbs Olive Oil
1 Canola Corn or Vegetable Oil for Frying (About 1-2 Cups)
1 cup Hot Water

Preparation

Peel Eggplants Leaving Lengthwise Stripes and Then Put Them in Salty Water for 10 Minutes.

Dry Them Well and Fry Them as a Whole in a Deep Pot with the Canola, Corn or Vegetable Oil. Which Ever Your Comfortable With.

(Make Sure Oil is Really Hot Before You Place the Eggplants, Otherwise Eggplants with Soak Tons of Oil.)

Once They're Fried, First Soak the Excessive Oil by Resting Them on a Paper Towel, and Then Place Eggplants in an Oven Safe Dish.

In a Deep Frying Pan, Heat Olive Oil. Add Onions and Cover Let them Sweat 4-5 Minutes.

Add Garlic and Cook 1-2 Minutes

Add Ground Beef. Cook Until Ground Meat Soaks All the Juice it Let's Out.

Add Diced Tomato. Stir Until Cooked. Turn it Off.

Add Chopped Parsley, Salt and Pepper to Taste and Mix Well.

With the Help of Two Spoons. Slit Eggplants into Two. But, Leave the Tops and Bottoms Attached.

Stuff Eggplants with Ground Beef Mixture.

Place a Slice of Half Moon Tomato and Green Pepper on Each Split Belly Eggplant.

Pour 1 Cup of Hot Water into the Baking Dish and Bake in a Preheated Oven (400F) Until the Green Peppers are Nicely Baked