Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Cut eggplants in half lengthwise and scoop out the flesh, leaving a thin shell. Chop the scooped flesh into small pieces.
2. 2
   Heat 50ml olive oil in a large pan and fry eggplant halves skin-side down until golden. Remove and set aside.
3. 3
   In the same pan, add remaining oil and sauté onions and garlic until softened.
4. 4
   Add ground lamb and cook until browned, breaking it apart as it cooks.
5. 5
   Stir in the chopped eggplant flesh, bell peppers, cumin, paprika, and oregano. Cook for 5 minutes.
6. 6
   Add canned tomatoes, salt, and pepper. Simmer the mixture for 10 minutes.
7. 7
   Spoon the lamb mixture into each eggplant half, mounding it slightly.
8. 8
   Arrange stuffed eggplants in a baking dish and pour beef stock around them.
9. 9
   Cover with foil and bake at 180°C (350°F) for 40 minutes until eggplants are very tender.
10. 10
    Remove foil and bake for another 10 minutes. Garnish with fresh parsley before serving.