Split Eggplants with Ground Beef Filling

(Karnıyarık)

4 small-size eggplants
1/2 cup sunflower oil
3/4 cup hot water with 1 tbsp crushed tomato

Filling:
150 g medium ground beef
1 small onion, sliced
1 medium tomatotomato; put aside 4 thin slices, dice the rest
1 small cubanelle pepper; put aside 4 thin slices, chop the rest
1-2 garlic cloves, sliced
Salt
Pepper
1 tbsp crushed tomatoes, canned
3/4 cup hot water

Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out of the hard seeds if there are any, making sure they don't fall apart. Place them in a shallow pan.

Meanwhile cook all the filling ingredients in a small-size pot at medium heat. All the water should evaporate. Stir constantly towards the end.

Fill the eggplants equally with the filling using a teaspoon. Place the sliced tomatoes and cubanelle pepper on each eggplant. Season with salt and pepper. Pour 3/4 cup of hot water with 1 tbsp crushed tomatoes into the pan from the side. Cover and cook at medium-low heat for about 15 minutes.

Serve Karniyarik while still warm with Pilaf with Orzo and Cacık.

*If you like to cook them in the oven; pre-heat the oven to 400° F (200° C). Place the filled eggplants in an oven proof dish. Cook on middle rack for about 20-25 minutes. If necessary, add a little more hot water.