Karnıyarık

Remove the green caps from the aubergines but leave the stalk ends on, as they help the aubergines keep their shape. Peel lengthwise in alternating stripes, leaving about half of the skin on, so they hold together when fried. Put them in a bowl of lightly salted water for 15 minutes, then lift out and pat them completely dry. Wet aubergines spit in the hot oil.

• aubergine4

Heat the oil in a large, deep frying pan over medium-high heat. Fry the aubergines in batches, turning them, for 10–12 minutes in total, until they are golden on every side and soft when pressed. Lift them out onto kitchen paper to drain. Keep the heat steady; too hot and the skin browns while the flesh stays firm, too cool and they soak up the oil.

• aubergine4
• vegetable oil150 mL

Pour off all but 2 tablespoons of the frying oil. Cook the finely chopped onions in it over medium heat for 5 minutes, then add the garlic and the minced beef, breaking it up, and cook for 6–8 minutes until browned. Stir in the tomato paste, 1 diced tomato, the chopped parsley, black pepper and salt, and cook for another 2 minutes, until the juice has reduced. Take it off the heat.

• minced beef250 g
• onion2
• garlic2 cloves
• tomato1
• tomato paste1 tbsp
• parsley1 bunch
• black pepperto taste
• saltto taste

Heat the oven to 200 °C. Set the aubergines side by side in a baking dish and cut a deep slit along the length of each, without cutting through the base. Press the flesh apart gently to make a pocket, then season inside with a pinch of salt. Spoon in the filling, top each with a slice of tomato and a strip of green pepper, and pour 200 ml of water around, not over, them.

• aubergine4
• tomato2
• green peppers (sivri biber)3
• water200 mL

Bake in the middle of the oven for 25–30 minutes, until the tops are lightly browned and a knife slips easily into the thickest part of an aubergine. Add a little more hot water to the dish if it dries out before the end. Let the aubergines stand for 5 minutes before serving, spooning some of the pan juices over each.