Karniyarik (Turkish Meat-Stuffed Eggplants)

• portions: 2 servings
• temps total: 55 minutes

Ingrédients

For the Eggplants

medium eggplants

Kosher salt

Neutral oil for frying

For the Filling

olive oil

medium yellow onion, finely chopped

fresno chilies, finely diced (depending on spice preference)

garlic cloves, minced

ground beef or lamb

medium roma tomatoes, divided: 2 finely diced plus 1/2 for garnish

tomato paste

smoked paprika

ground cumin

Salt and black pepper to taste

chopped parsley

green chilies or banana peppers

For the Sauce

water

tomato paste

Salt and black pepper to taste