A traditional Turkish main course where fried, split-open eggplants are stuffed with an onion-and-ground-meat filling and baked. This classic, garnished with tomato and pepper, is a complete meal when served with rice.
Peel the eggplants in stripes and soak them in salted water for 15 minutes, then pat dry and fry in hot oil, or soften them in the oven.
Sauté the onion in a pan and add the ground meat; once the liquid evaporates, stir in the garlic, tomato, tomato paste, parsley, salt, and black pepper, and cook until it reaches a filling consistency.
Split the eggplants down the middle and fill with the meat mixture, then top with a sliver of green pepper and a tomato slice.
Arrange in a baking dish, add hot water to the bottom, and bake in a preheated 200-degree oven until the eggplants are very soft and browned on top.
Important: Before frying, soak the eggplants in salted water to remove bitterness and dry them thoroughly; wet eggplant splatters oil and absorbs too much of it. For a lighter version, you can bake the eggplants in the oven instead of frying. Contains ground meat.
If you cook the ground meat filling thoroughly before stuffing it into the eggplants, you only need to keep it in the oven briefly to let the flavors meld; raw filling needs a longer oven time and can cause the eggplant to fall apart.
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