Karniyarik Meat-Stuffed Eggplant

Method

1. 01

   Step 1

   Slit aubergines lengthwise, brush with half the oil and roast at 210°C for 25 minutes until soft.

2. 02

   Step 2

   Heat remaining oil; fry onion for 5 minutes, then add beef and cook 6 minutes until browned.

3. 03

   Step 3

   Add garlic, two chopped tomatoes, half the tomato paste, cumin and salt; simmer 8 minutes. Add parsley.

4. 04

   Step 4

   Open aubergines and fill with cooked mince. Top with remaining tomato and pepper.

5. 05

   Step 5

   Mix remaining tomato paste with water and pour into the dish. Bake at 190°C for 25–30 minutes until hot and tender.