Finally got the time to make dinner for the family. There was an eggplant in the fridge that needed to be used up, and hence came the idea for this Sunday dinner.
I very often have this dish at the Turkish place not far from one of the schools I teach at, looked up the recipe, seemed simple enough, so gave it a go.
Peel the eggplant leaving lengthwise stripes, make a small cut in the middle, soak in salted water for half an hour. In the mean time prepare the stuffing, fry onion with minced meat and garlic, add diced tomato, season with salt, pepper, chopped parsley, and paprika. Cook until the liquid has evaporated. Pat dry the eggplants, fry whole until a bit brown and soft. Soak up excess oil with paper towel, open eggplants up with spoons, stuff them with the filling, top with a piece of tomato, and pepper. Arrange eggplants on a baking dish, dissolve some tomato paste with hot water, and pour on top. Bake in oven at 220 for 30 mins. Garnish with parsley, serve over rice with sauce.