- 4 whole 4 whole 4 whole Eggplant
- 0.5 cup 0.5 cup 0.5 cup Extra Virgin Olive Oil
- .5 cup .5 cup .5 cup Water, boiling
- 1 pinch 1 pinch 1 pinch Paprika, optional
- 2 whole 2 whole 2 whole Onion, medium, finely diced
- 2 whole 2 whole 2 whole Green Bell Peppers, small, finely diced
- .5 lb .5 lb .5 lb Ground Beef, or Ground Lamb
- 1 lb 1 lb 1 lb Tomato, finely diced
- 2 Tbsp 2 Tbsp 2 Tbsp Tomato Paste, or Turkish Pepper Paste
- .5 cup .5 cup .5 cup Flat Leaf Parsley, finely chopped
- 4 clove 4 clove 4 clove Garlic, sliced
- 4 whole 4 whole 4 whole Roma Tomato, sliced
- 2 whole 2 whole 2 whole Green Chilies, or Red Chilies sliced lengthways in half
- Using a small knife, peel 4 wide vertical strips off each eggplant, striped-pajama fashion. Cut each eggplant in half lengthways.
- Heat the olive oil and shallow fry the eggplants over a medium-high heat until browned all over. You may need to cook in batches, depending on the size of your pan. Remove the eggplants and drain on kitchen paper. Reserve any remaining olive oil.
- Pre-heat your oven to 350 F (180 C).
- In the same pan over a medium heat, fry the onions for a few minutes stirring until translucent.
- Add the bell peppers and cook, stirring, for a few minutes.
- Add the ground beef or lamb and cook, stirring, for a further 2 minutes.
- Add the diced tomatoes, pepper paste and half the chopped parsley to the mixture. Season with pepper and salt. Stir the mixture for a further 5 minutes and put aside to cool.
- Place the reserved eggplants in a low casserole dish, cut side up. Using a knife, slice each eggplant vertically, about 2/3 of the way through and gently prise open the sides to widen the eggplant. Season with salt and gently press the sliced garlic into the flesh. Then fill each eggplant with the reserved filling.
- Top each eggplant with the sliced tomatoes and sliced chilli. Pour the 1/2 cup of boiling water around the eggplant. Cover the dish with aluminum foil. Place in the oven for 45 minutes.
- To serve, sprinkle the remaining parsley and paprika, if using. Serve with a green salad and garlic yogurt.
De-seed the green chilies if you prefer a milder taste or use red chilies. Ground Lamb is the more authentic Turkish selection but ground beef mince works just as well. You can substitute tomato paste for Turkish pepper paste (available on Amazon). Garlic yogurt is a common accompaniment with many Turkish dishes. To make, finely chop some garlic and add to yogurt. Simple.
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