Turkish Lamb and Eggplant Stew (Karniyarik)

Instructions

1. 1
   Slice eggplants lengthwise and scoop out flesh, leaving a 1 cm shell. Chop the scooped flesh and set aside.
2. 2
   Heat 2 tbsp olive oil in a large pan and fry eggplant shells until lightly browned. Transfer to a baking dish.
3. 3
   In the same pan, heat remaining oil and sauté diced onions until softened. Add minced garlic and cook for 1 minute.
4. 4
   Add ground lamb and brown, breaking it up with a spoon, about 5-7 minutes.
5. 5
   Stir in tomato paste, cumin, paprika, and red pepper flakes. Cook for 2 minutes.
6. 6
   Add chopped eggplant flesh, canned tomatoes, salt, and pepper. Simmer for 10 minutes.
7. 7
   Spoon the lamb mixture into the eggplant shells in the baking dish.
8. 8
   Pour any remaining sauce around the eggplants.
9. 9
   Bake at 180°C (350°F) for 35-40 minutes until eggplants are tender.
10. 10
    Garnish with fresh parsley before serving.