Karniyarik Stuffed Eggplant With Tomato

Instructions

1. Preheat your oven to 400°F (200°C).

2. Wash the eggplants and cut them in half lengthwise, then make a deep slit in the middle of each half without cutting through the skin.

3. Sprinkle salt over the eggplants and set them aside for about 30 minutes to help remove any bitterness.

4. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onions and garlic, and sauté until they are soft and fragrant.

5. Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks.

6. Stir in the diced tomatoes, tomato paste, parsley, cumin, paprika, salt, and pepper. Cook the mixture for about 5 minutes, allowing the flavors to come together.

7. Add the water to the skillet and let the mixture simmer for another 10 minutes. Remove from heat and set aside.

8. Rinse the salted eggplants and pat them dry with a paper towel.

9. In the same skillet, heat the remaining olive oil and place the eggplants skin side down. Cook for about 5 minutes until they are lightly browned.

10. Place the eggplants in a baking dish, skin side down.

11. Carefully open up the slits on the eggplants and fill each one with the beef mixture, pressing gently to pack it in.

12. Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, until the eggplants are tender.

13. Remove the baking dish from the oven and serve the Karniyarik Stuffed Eggplant With Tomato hot, garnished with additional parsley if desired.