Hearty Turkish Stuffed Eggplant with Lamb (Karnıyarık)

Preheat oven to 400°F (200°C). Wash eggplants and cut them in half lengthwise. Scoop out some of the flesh from the center of each half, leaving about a 1/2-inch border. Brush the cut sides with olive oil and place them cut-side down on a baking sheet. Roast for 20 minutes until softened.

While eggplants roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Add ground lamb, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Drain any excess fat.

Stir in the diced tomatoes (undrained), salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from heat and stir in the chopped fresh parsley.

Once the roasted eggplants are cool enough to handle, gently mash the scooped-out eggplant flesh and add it to the lamb mixture. Stir to combine.

Carefully spoon the lamb mixture into the hollowed-out eggplant halves, mounding it slightly. Place the stuffed eggplants back on the baking sheet.

Bake for an additional 20-25 minutes at 400°F (200°C), or until the filling is heated through and the eggplants are very tender. Serve hot.