Karnıyarık (Stuffed Eggplant)

Ingredients

• •6 medium eggplants
• •2 onions
• •3 tomatoes
• •250 g ground beef
• •1/3 cup vegetable oil
• •2 tbsp margarine
• •1 cup meat stock
• •½ bunch parsley
• •Black pepper

Preparation

1. 1

   Peel the eggplants in stripes and slit them halfway down the middle. Soak in salted water for half an hour, then rinse well and drain.

2. 2

   Peel the tomatoes; slice 6 rounds and finely chop the rest. Dice the onions. Heat the oil in a pan and fry the patted-dry eggplants until lightly golden.

3. 3

   In another pan, melt 2 tbsp margarine and sauté the onions for 1–2 minutes. Add most of the ground beef and cook until the juices evaporate, then add the chopped tomatoes. Once lightly colored, remove from heat and stir in salt, black pepper and the remaining meat. Fill the slit eggplants with this mixture and top each with a tomato slice.

4. 4

   Arrange the eggplants in a baking tray. Pour over 1 cup of hot stock and bake, or cook on the stovetop, for about 20 minutes.

5. 5

   Serve sprinkled with chopped parsley.