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1
Using a small knife, peel 4 wide vertical strips off each eggplant, striped-pajama fashion.
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2
Cut each eggplant in half lengthwise.
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3
Heat the olive oil and shallow fry the eggplant over a medium-high heat until browned all over.
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4
You may need to cook in batches, depending on the size of your pan.
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5
Remove eggplant and drain on kitchen paper.
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6
Reserve any remaining olive oil.
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7
Preheat oven to 350 degrees F (180 degrees C).
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8
In the same pan over medium heat, fry onions for a few minutes, stirring until translucent.
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9
Add bell peppers and cook, stirring, for a few minutes.
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10
Add beef or lamb mince and cook, stirring, for another 2 minutes.
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11
Add diced tomatoes, tomato paste and half the chopped parsley to the mixture.
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12
Season with pepper and salt.
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13
Stir the mixture for 5 minutes and set aside to cool.
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14
Place reserved eggplant in a shallow casserole dish, cut side up.
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15
Using a knife, slice each eggplant vertically, about 2/3 of the way through, and gently pry open the sides to widen the eggplant.
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16
Season with salt and gently press the sliced garlic into the flesh.
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17
Fill each eggplant with the reserved filling.
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18
Top each eggplant with sliced tomatoes and sliced chili.
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19
Pour the boiling water around the eggplant.
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20
Cover the dish with aluminum foil.
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21
Place in the oven for 45 minutes.
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22
To serve, sprinkle the remaining parsley and paprika, if using.
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23
Serve with a green salad and garlic yogurt.
