Squeeze the water out of 5 eggplants that have been peeled in a zebra pattern, washed, scored on each side, and soaked in salted water. Transfer them to a baking tray lined with parchment paper. Brush the eggplants thoroughly with vegetable oil and arrange them on the tray. Similarly, brush 2 long green peppers, halved lengthwise, with oil. Roast in the oven at 180°C (350°F). Remove the peppers once roasted and continue cooking the eggplants until golden and tender.
Add 1 finely diced onion to a pan. Add 2 finely diced long green peppers. Stir briefly, then sauté with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Add 250 g (about 1/2 lb) of ground meat and sauté again. Sprinkle with 1 dessert spoon (about 2 tsp) of salt and 1/2 teaspoon of black pepper. Stir in 1 tablespoon of tomato paste (domates salçası) and mix briefly. Add 1 handful of chopped parsley and stir. Pour in 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water and bring to a brief simmer.
Arrange the roasted eggplants in a wide, shallow pot and fill each one with the prepared stuffing. Top with sliced tomato and the oven-roasted peppers.
Add water to the pot just enough not to rise above the eggplants, cover with a lid, and bring to a boil. Once boiling, reduce the heat and let cook on low. Enjoy…

About This Recipe

Eggplant is a purple-fruited vegetable belonging to the Solanaceae family. An annual herbaceous plant, eggplant is cultivated in various climates and countries around the world. It is most commonly known for its purple, sometimes nearly black, color — though white varieties are occasionally found as well.

The leaves of the eggplant are small, narrow, and slender, with green-colored foliage and stems. It is a plant that bears purple fruit and typically blooms with 5 flowers. Some varieties have larger, spiny, and sturdier leaves to protect the fruit. The maximum length of the fruit is 30 cm (about 12 inches), and its weight generally ranges between 100 and 400 g (about 3.5 to 14 oz). If the required weather conditions are not met during the growing season, excessive fibering or woodiness may occur, which is why the plant's growth should be monitored carefully. A single plant typically yields around 30 fruits.

Oven-Baked Karnıyarık with Meat is a recipe we suggest swapping with this Oven-Roasted Karnıyarık (Stuffed Eggplant) from time to time — you won't regret it. Enjoy the cooking…