Turkish Stuffed Eggplant Karniyarik

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1. 1Step 1: Heat olive oil in a wide pan. Meanwhile, peel and dice onions and saute in olive oil for about 3-4 minutes. Add the ground beef and continue to stir until ground beef is fully cooked.
2. 2Step 2: Dice the green peppers and add them to the mixture. Cut the tomatoes in half and grate.
3. 3Step 3: Add tomato and red pepper paste, stir, and after 3-4 minutes add the tomatoes along with seasonings and garlic. Cook on low for about 10-15 minutes lid closed.
4. 4Step 4: Add chopped parsley in the last minutes and turn off the heat.
5. 5Step 5: Choose medium size eggplants and in the same sizes if possible. It will help to shorten the cooking time and will look better in the presentation.
6. 6Step 6: Wash the eggplants, cut the long part of the stems and partially peel them in strips.
7. 7Step 7: Split cut the eggplants partially, not all the way from the sides and on the bottom.
8. 8Step 8: Rub the eggplant with salt and let them sit for half an hour to soften and get the bitter juice out. It will also help to fry without soaking much oil.
9. 9Step 9: Pat dry the eggplants with a kitchen towel and begin to fry in hot oil. After you begin to see colors turn it gently and continue to fry until it has some light colors on all sides and soft. Drain the oil and transfer it to a paper towel. Repeat until you finish all of it.
10. 10Step 10: In a medium-size saucepan heat 4-5 olive oil and add 1 tbsp heaped tomato paste and saute for 1 minute. Add 2 cups hot water, boil it for 30 seconds more and pour over the eggplants. Cook in preheated 200C oven for about 30 minutes or until veggies are soft.