Malzemeler
3 eggplants
2 tablespoons olive oil
150 g ground beef
2 green peppers
2 tomatoes
½ bunch parsley
2 cups hot water
Salt
Tarifler
Peel the eggplants in stripes. Brush them with olive oil, place them on a baking tray, and grill in the oven, turning occasionally, until their color changes and they are fully roasted.
Meanwhile, heat olive oil in a pan, add the ground beef, and sauté until it releases its water and then absorbs it back.
Add finely chopped green peppers. After a few minutes of sautéing, add the peeled and diced tomatoes.
Season with salt and cook, stirring occasionally, until the tomatoes soften. Add chopped parsley and stir.
Place the grilled eggplants in a pot and gently cut them open lengthwise. Fill each with the beef mixture.
Add 2 cups of hot water and a pinch of salt to the pot.
Cover and cook over medium heat for 30 minutes.