Karnıyarık: Turkish Stuffed Eggplant with Spiced Lamb

Preheat oven to 400°F (200°C). Halve the eggplants lengthwise and scoop out some of the flesh, leaving a 1/2-inch border. Brush the cut sides with olive oil, season lightly with salt, and place 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 the chopped onion and cook for 5-7 minutes until softened and translucent.

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

Stir in the ground cumin, red pepper flakes, salt, and black pepper. Cook for 1 minute more until fragrant. Add the diced tomatoes (undrained) and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.

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

Once the roasted eggplants are cool enough to handle, carefully fill each eggplant half generously with the lamb mixture. Arrange the filled eggplants in a baking dish.

Bake for 20-25 minutes at 400°F (200°C), or until the filling is bubbly and the eggplants are very tender.

Serve hot, perhaps with a dollop of plain yogurt or a side of rice.