Karniyarık (Slashed eggplant)

Ingredients

• 1 chopped tomato
• 100 gr margarine
• 250 gr ground meat
• 4-6 medium sized eggplants
• 1 medium sized onion
• 1 green pepper
• 1 glass of water

Directions

Chop the onions and cook in a saucepan with some butter until pink. Add ground meat and roast, stirring constantly. Remove from heat and add salt and pepper. Peel the eggplants in a ribbon fashion. Soak them in salted water for a while. Drain and dry. Fry eggplants lightly in oil. Make a deep lengthwise incision in each eggplant. Place the eggplants in a saucepan, with the cut sides facing up. Place some stuffing on each eggplant and top each with a slice of tomato and green pepper. Add a small amount of water and cook over low heat for 25-30 minutes.

Domatesli Pilav (Rice with Tomatoes) and Coban Salatasi (Shepherd’s Salad) usually accompany Karnıyarık.