Eggplant Karniyarik

Slice each eggplant lengthwise, peel off 3–4 thin strips of skin, then rub the flesh with salt and let it rest on a rack for 20 minutes to draw out bitterness; rinse and pat dry.

Heat 3 tbsp of olive oil in a large skillet over medium‑high heat. Add the diced onion, diced bell pepper, and a pinch of salt; sauté for 2 minutes.

Add the crushed garlic to the vegetables and continue sautéing for another 5 minutes until fragrant and softened.

Push the vegetable mixture to the side of the pan, add the beef mince, break it up with a wooden spoon, and cook for about 4 minutes until browned.

Stir in the tomato paste and harissa, season with salt and pepper, then add the grated tomatoes; mix well and cover the pan, reducing the heat to low for 15 minutes to let the flavors meld.

While the meat sauce simmers, heat a generous amount of olive oil in a deep pan (or fryer) to 350°F (350°F). Fry each eggplant piece until golden brown on all sides, about 3–4 minutes per side; transfer to a wire rack to drain excess oil.

Arrange the fried eggplants in a single layer in a large baking dish. Using a spoon, gently open each eggplant and fill with 3–4 tbsp of the beef mixture, then place a strip of diced bell pepper on top of each filling.

In a small saucepan, heat 1 tbsp olive oil over medium‑high heat, add 1 tbsp tomato paste and fry for 3 minutes to deepen its flavor.

Add the 200 ml water to the saucepan, stir to combine, and bring to a gentle simmer; pour this broth over the assembled eggplants in the baking dish.

Preheat the oven to 350°F (350°F). Bake the dish, uncovered, for 25 minutes until the sauce bubbles and the tops are lightly browned.

Remove from the oven, let rest for 5 minutes, then serve hot with flatbread or rice to soak up the flavorful sauce.