Turkish Stuffed Eggplant with Ground Beef

Instructions

1. 1

   Heat the oven to 425°F. Halve the eggplants lengthwise, score the flesh, brush with 3 tbsp oil and salt, and roast cut-side down 15 minutes until soft.

2. 2

   Meanwhile brown the beef with the diced onion, pepper, and garlic in the remaining oil, 7 minutes. Stir in 1 tbsp tomato paste, the cumin, diced tomatoes, salt, and pepper.

3. 3

   Flip the eggplants, press the centers down with a spoon to make a hollow, and pile in the beef filling.

4. 4

   Stir the remaining tomato paste into 1/2 cup water and pour it around the eggplants. Bake 15 minutes.

5. 5

   Top with parsley and serve with yogurt on the side.