Karniyarik (stuffed eggplant)

Instructions

1. Peel the eggplants in wide stripes and soak in salted water for 30 minutes.
2. Preheat the oven to 170°C.
3. Heat the olive oil in a frying pan over high heat. Add the onion and capsicum and cook until starting to soften. Add the minced beef and cook, breaking up any lumps with a wooden spoon, until any liquid is absorbed. Add the garlic, biber salçasi, salt, pepper and cumin and stir for a couple of minutes or until fragrant.  Add the tomatoes and cook for another 5 minutes, then stir in the parsley.
4. Take the eggplants out of the water and pat dry thoroughly - you can use a skewer to poke some holes in the eggplant to help drain some of the water.
5. Heat the oil for deep-frying in a large saucepan, taking care not to over fill the pan with oil. Fry until golden and soft, then drain on paper towel. Stand for a few minutes or until well drained and cool enough to handle.  
6. Place the eggplant in a baking dish and use a small knife to split them down the middle. Use a spoon to open them widely, then fill the cavities with the stuffing. Place a green chilli on each eggplant and bake for 20 minutes. Serve warm.