Karnıyarık (Stuffed Eggplant)

Peel the eggplants in stripes and soak in salted water for 20 minutes.

Drain, pat dry, and fry in hot oil until golden on all sides.

Dice the onions and sauté in oil. Add the ground beef and cook until juices evaporate.

Stir in tomato paste, chopped peppers and tomatoes; cook 5 minutes.

Season with spices, mix well and remove from heat.

Arrange fried eggplants in a baking dish. Slit them open and fill with the meat mixture.

Top with tomato slices and peppers. Pour hot water into the dish.

Bake in a preheated 180°C (350°F) oven for 35–40 minutes.