Preheat your oven to 200°C (390°F). Slice each eggplant lengthwise, leaving the stem intact. Lightly brush the eggplants with olive oil and place them on a baking sheet, cut side up. Bake for 20–25 minutes, or until they are softened and lightly browned.

While the eggplants bake, prepare the filling. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and sauté until softened, about 3–4 minutes. Then, add the minced garlic and cook until fragrant.

Add the ground beef (or lamb) to the skillet, breaking it up with a spoon. Cook until the meat is browned, about 6–7 minutes. Season with salt, black pepper, cumin, and paprika to add depth and warmth to the filling.

Add the diced tomato, diced green bell pepper, and tomato paste to the meat mixture. Stir well and let the mixture simmer for 5 minutes, allowing the flavors to meld. Adjust seasoning as needed for a balanced taste.

Remove the eggplants from the oven and let them cool slightly. Use a spoon to gently press the flesh to create a hollow centre for the filling, being careful not to tear the sides.

Spoon the meat filling into each eggplant, pressing it gently to ensure it fills the hollowed centre. Place a strip of bell pepper on top of each stuffed eggplant for added colour and flavour.

Arrange the filled eggplants in a baking dish and pour 1 cup of water or chicken broth around them to keep them moist during baking. Cover the dish with aluminium foil and bake at 180°C (350°F) for 20 minutes.

Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly. Serve the stuffed eggplants warm, garnished with fresh parsley. Karnıyarık is traditionally enjoyed with a side of rice or fresh bread to soak up the savoury juices.