Turkish "Split Belly" Eggplants

To make the filling, heat Extra-Virgin Olive Oil (1 tsp) in large saute pan. Add Onion (1) and cook until translucent, about 3 minutes.

Add Ground Beef (8 oz) and cook until beef begins to brown. Then add Canned Crushed Tomatoes (1 cup) and Fresh Parsley (1/2 cup). Season with Salt (1/2 tsp) and pepper. Cook for 2-3 minutes and set aside.

Peel each Eggplants (4) to black and white by removing stems and using a vegetable peeler. Place eggplants in a bowl of salted water for 20-30 minutes to remove bitterness. Then, remove eggplants from salt-water. Dry them with a clean kitchen towel.

Add Vegetable Oil (1/2 cup) into a saute pan so it covers the bottom. Place eggplants into the hot oil to allow them to fry. Flip each eggplant to ensure even cooking.

Remove eggplants onto a plate with paper towels to collect excess oil.

Place eggplants into an oven dish and make a cut down the center, be careful not to cut from end to end. Evenly distribute meat filling among eggplants. Place Long Green Chili Pepper (1) and Tomato (1) on top as decoration.

Mix Canned Crushed Tomatoes (1/2 cup) with 1/2 cup of water and pour this into the oven dish, around the eggplants. Place in oven and cook for 20 - 30 minutes.

Let cool slightly and serve.