Karnıyarık — Split-Belly Eggplant with Ground Beef

Ingredients

• 4 small eggplants
• 10 oz Ground Beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tomatoes, one diced and one sliced in rounds
• 2 tbsp tomato paste
• 4 green chilies, halved
• Handful parsley, chopped
• 4 tbsp olive oil, plus more for the eggplants
• 1 cup hot water
• Salt and black pepper

Method

1. Peel the eggplants in stripes, leaving alternating bands of skin so they hold together. Salt them all over and rest 15 minutes, then pat dry — this pulls out water and bitterness both.
2. Brown the eggplants in olive oil over medium-high, turning until collapsed and blistered on all sides, 8 minutes. Drain them on paper and arrange in a baking dish.
3. Heat the oven to 375°F (190°C). Cook the Ground Beef in the same pan until well browned, then add the onion, garlic, diced tomato, half the tomato paste, salt, and pepper. Simmer 8 minutes until thick, then stir in the parsley.
4. Slit each eggplant lengthwise without cutting through, press the sides apart to open a pocket, and pack the filling in. Top each with a tomato round and a chili half.
5. Whisk the remaining tomato paste into the hot water and pour it around — not over — the eggplants. Bake 30 minutes until the sauce has reduced to a syrupy pool and the tops have caught color. Serve with rice pilaf.