Turkish Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Slice eggplants in half lengthwise and scoop out the flesh, leaving a thin shell. Chop the scooped flesh finely.
2. 2
   Heat olive oil in a large pan and fry eggplant shells until golden on both sides. Remove and set aside.
3. 3
   In the same pan, cook ground lamb with chopped onions and garlic until browned.
4. 4
   Add tomato paste, cumin, and red pepper flakes to the lamb mixture. Stir well and cook for 2 minutes.
5. 5
   Mix in the chopped eggplant flesh and cook for 3-4 minutes.
6. 6
   Fill each eggplant shell with the lamb mixture and arrange in a baking dish.
7. 7
   Pour canned tomatoes and broth around the eggplants. Season with salt and pepper.
8. 8
   Cover with foil and bake at 375°F (190°C) for 30-35 minutes until eggplants are very tender.
9. 9
   Garnish with fresh parsley and serve hot.