Stuffed Eggplants  

Ingredients ·         
6 medium eggplants 
3 tablespoons of olive oil 
1 large onion 
2 green peppers (for stuffing) 
350 grams of ground beef 
2 cloves of garlic 
1/2 teaspoon pepper paste 
1/2 teaspoon tomato paste 
1 teaspoon salt 
1 teaspoon of black pepper 
2 tomatoes 
6 medium green bell peppers 
1 handful of parsley 
To fry: 
1 cup of sunflower oil    
Cookin method: Peel the eggplants that you wash in plenty of water, in pyjamas, and soak them in saltwater. Heat 3 tablespoons of olive oil in a pan. Add 1 chopped onion and fry it until it turns pink. Add 2 chopped green peppers and continue frying. Add 350 grams of medium-fat ground beef and cook it together with the onions being roasted until it turns brown and its water is absorbed. By mixing in between and continuing the cooking process, respectively; Add 2 cloves of garlic, half a teaspoon of tomato paste, half a teaspoon of pepper paste, 1 teaspoon each of salt and black pepper. Add 2 diced tomatoes, cook for 5 minutes, then lower the stove and add a handful of chopped parsley and mix for the last time and remove from the stove. Take the bitterness and fry 6 eggplants that you peeled in pajamas. Place in an ovenproof bowl. Tomorrow the eggplants from the middle Add plenty of the stuffing you have prepared. After cooking the eggplants staffed in a preheated 170-degree oven for 20-25 minutes, serve them hot, accompanied by buttered rice and yoğurt