Add a tablespoon of olive oil to the pan at medium heat.

Once heated, add chopped onion and stir until translucent. Then, add the garlic and continue stirring for a few minutes.

Next, incorporate the chopped green bell pepper and stir to combine.

Add the ground beef and gently mix until cooked for 5 minutes or until there is less juice.

Include spices such as cumin, cinnamon, and thyme. Mix to combine.

Add the tomato paste and grated fresh tomatoes. Give a quick stir.

Lastly, introduce the chopped parsley leaves and gently stir to combine. Let it simmer for 5 minutes before turning off the heat. Set it aside.

Before frying the eggplant, partially peel them in a strip.

Pour vegetable oil into the pan. Once hot, add the partially peeled eggplant and fry on both sides until light brown.

Remove the eggplant and transfer it to a plate. Use a paper towel to remove excess oil.

Use a knife to make a lengthwise slit in the middle of the eggplant. Gently create an opening or pocket with your hand.

Stuff the eggplant with seasoned ground beef and place it in the baking tray.

To prepare the oven, preheat it to 200 C or 400 F. Transfer the baking tray to the center of the oven. Bake for 15 minutes, allowing the stuffed eggplant to release its juices.

Lastly, transfer the tray to the upper rack of the oven and broil the Turkish stuffed eggplants for 5 minutes to develop a nice crust on the top.

Serve this delicious Karniyarik with rice or bread. Enjoy!