Stuffed Eggplants with Ground Beef
4 small eggplants
1/2 cup sunflower oil
3/4 cup hot water with 1 tbsp crushed tomato
150 gr medium ground beef
1 small onion, sliced
1 medium tomato, put aside 4 thin slices, dice the rest
1 small cubanelle pepper, put aside 4 thin slices, chop the rest
1-2 garlic cloves, sliced
1 tbsp crushed tomato
3/4 cup hot water
Peel alternating strips of skin lengthwise as seen in the picture for each eggplant. Sprinkle salt on top and put aside for about 20 minutes. Squeeze, wash and dry them with a paper towel. Heat the oil in a skillet over medium-high heat and fry every side until nicely colored. Cut a slit in each eggplant and scoop out most of the seeds, making sure they don't fall apart. Place them in a clean pan.
Meanwhile cook all the filling ingredients in a small pot on medium heat. All the water should evaporate. Stir constantly towards the end.
Fill the eggplants equally with the filling using a teaspoon. Place the sliced tomato and green pepper on each eggplant. Pour 3/4 cup of hot water with 1 tbsp crushed tomato into the pan from the side. Cover the lid. Cook on medium-low heat for about 15 minutes.
Serve Karniyarik while still warm with Pilaf with Orzo and Cacik.