Karniyarik (Stuffed Eggplant) with Ground Beef and Vegetables

Preheat oven to 375°F (190°C).

Wash and halve the eggplants lengthwise. Score the flesh of each eggplant half in a criss-cross pattern, being careful not to cut through the skin.

Brush the eggplant halves with 2 tablespoons of olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and bake for 20 minutes, or until slightly softened.

While the eggplants are baking, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Add the ground beef and cook, breaking it up with a spoon, until browned.

Add the chopped onion, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5-7 minutes.

Stir in the minced garlic, tomato paste, red pepper flakes, cumin, salt, and pepper. Cook for 1 minute more.

Add the diced tomatoes and water to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.

Remove the eggplants from the oven. Using a spoon, carefully scoop out some of the eggplant flesh from the center of each half, creating a well for the filling. Be careful not to pierce the skin. Add the scooped-out eggplant flesh to the ground beef mixture.

Spoon the ground beef mixture into the eggplant halves, dividing it evenly.

Return the stuffed eggplants to the baking sheet and bake for another 20-25 minutes, or until the eggplants are tender and the filling is heated through.

Garnish with fresh parsley before serving.