Ingredients
• Ground beef
• Eggplant
• Yellow onion, finely chopped
• Red pointed pepper, finely chopped
• Sivri pepper, finely chopped
• Garlic, finely chopped
• Tomato, finely chopped
• Parsley
• Tomato paste
• Rapeseed (canola) oil
• Salted butter
• Hot water
• Salt, black pepper, pul biber (Turkish chili flakes), Vegeta (or other all-purpose seasoning), paprika powder.
Instructions
Sauté the yellow onion in rapeseed oil until soft. Add the ground beef and cook until browned. Stir in the red pointed pepper, Sivri pepper, and garlic. Season with salt, black pepper, pul biber, Vegeta, and paprika powder.
Make a small well in the center of the pan and add a knob of salted butter. Fry the tomato paste briefly in the butter, then mix it into the meat and vegetables. Pour in a little hot water and stir in the parsley. Let it simmer gently.
Cut the eggplants in half and score the flesh with a few diagonal cuts. Roast them in the oven until tender. Remove the eggplants and slightly mash the flesh with a fork. Spoon the cooked ground beef mixture over the eggplants. Top with sliced tomato and Sivri pepper, then return to the oven until the top gets some color.
Serve hot with rice and enjoy.
Dining and Cooking