Stuffed eggplants Turkish style

Ingredients for 2 servings:

• 2 large eggplants
• 1 tbsp salt
• 3 tbsp olive oil
• 100 g onion(s) or spring onion(s)
• ¼ tsp red pepper flakes, hot
• 150 g minced lamb or beef, alternatively small zucchini cubes
• ½ tsp sweet paprika powder
• 3 large pointed peppers, light green
• 250 g tomatoes
• ½ tsp salt
• ¼ tsp ground pepper
• 2 medium-sized garlic cloves, halved
• 1 cup water, hot
• ½ tbsp tomato paste, double concentrated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Karniyarik

Wash the eggplants, peel them partially or completely, and then cut them in half lengthwise so that they can be opened up like a butterfly. Rub the eggplants with about 1 tablespoon of salt and let them rest for 20 minutes. Soak them in water for 5 minutes and pat them dry or let them dry on kitchen towels. Now fry the eggplants and one of the three large pointed peppers (quartered) on both sides for 5-10 minutes over medium heat in a non-stick pan without oil. Arrange the eggplants in a shallow baking dish or pot and set the pointed peppers aside. The eggplants should now be soft enough that you can carefully scoop out the inside from the bottom up with a tablespoon. The scooped out bits can either stay in the top of the eggplant or be removed and stirred into the filling. Meanwhile, set the oven to 200-220°C fan/convection oven, halve two of the three pointed peppers and cut into pieces, and peel and dice the tomatoes according to taste. For the filling, heat the olive oil in a pan over moderate heat and fry the onions with the hot paprika flakes (season to taste!) until translucent. Add the minced meat (or small diced zucchini for vegan versions) and fry. Add the sweet paprika and chopped pointed peppers to the pan and fry everything for 5 minutes, stirring regularly. Finally, add the tomatoes (and the inside of the eggplant, if desired), season with salt and pepper. Cook for another 5 minutes. Fill the eggplants with the prepared filling, place the garlic on top or lightly push it into the filling, and then place the garlic over the filling along with the previously fried pointed peppers. Dissolve the tomato paste (no more than double the concentration!) in hot water and carefully pour the mixture into the dish, taking care not to spill it over the eggplant or the filling. Place the stuffed eggplant in the oven for 20 minutes and then grill it for an additional 3-5 minutes. Serve with (basmati) rice as a side dish. Instead of eggplant, you can also use zucchini in the same way. For a vegetarian version, use diced zucchini instead of minced meat.