Karniyarik (Turkish Stuffed Eggplant)

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1. 1Step 1: Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling.
2. 2Step 2: Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes.
3. 3Step 3: Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.
4. 4Step 4: Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.
5. 5Step 5: Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
6. 6Step 6: Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.
7. 7Step 7: In a large skillet, warm 2 tbsp ghee or coconut oil on med/high heat for a minute, then place the eggplant cut-side-down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain.
8. 8Step 8: Pre-heat your oven to 400 degrees.
9. 9Step 9: Scoop out the seed part of each eggplant and set aside. You don’t need to spoon out too much of the eggplant, just enough to make a divot to put the filling into.
10. 10Step 10: Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant.
11. 11Step 11: Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.