Karnıyarık

Method

1. Peel 2 aubergines lengthwise in alternating stripes with a vegetable peeler, leaving the stalks attached. Soak them in a bowl of well-salted cold water, weighed down with a plate, for 20 minutes to draw out bitterness, then drain and pat completely dry.
2. Heat the sunflower oil in a deep, narrow pan to 170C. Fry the aubergines whole for 6-8 minutes, turning with tongs, until deep golden all over and soft enough to yield to a spoon. Lift out and drain on kitchen paper, stalks upward.
3. For the filling, heat 1 tbsp of olive oil in a frying pan over medium heat. Cook 1 finely chopped onion with a pinch of salt for 4 minutes until translucent, add 100 g of minced beef and fry for 5 minutes, breaking it up, until browned and any liquid has gone.
4. Stir in 1 clove of chopped garlic, 1 chopped green pepper and 1 peeled, chopped tomato with 1 tsp of tomato paste. Season with salt and 0.25 tsp of black pepper and simmer 5 minutes until thick and jammy, then fold through 1 tbsp of chopped parsley.