Ingredients (Serves 5) 
1.5kg long thin eggplant 
500 gr lean minced meat 
4-5 tomatoes
1 large onion
3-4 green or red peppers 
2 tablespoons tomato paste 
3-4 cloves garlic
1 tablespoon red pepper flakes
1 teaspoon mixed spices
½ çtea glass of plain oil Salt

Preparation
Wash and peel the eggplants, cut them vertically or diagonally at two centimeter intervals so that each one remains whole. Place the minced meat, finely chopped onion, green pepper, two tomatoes cut into small cubes, finely chopped garlic, a tablespoon of red pepper flakes, spices and enough salt and a tablespoon of tomato paste on a tray and knead well. The mixture squeezed between the palms is filled into the slits of the previously peeled and prepared eggplants and placed in a large pan. In two glasses of water placed in a deep bowl, one tablespoon of tomato paste is thoroughly dissolved and one teaspoon of salt and oil is added. The eggplants are covered with a plate, the lid of the pan is closed, and they are cooked on low heat until they completely absorb the water and served. It is eaten with plain rice or bulgur pilaf, green pepper and onion.

*It is also called Tavakebabı. It is also made in the same way with dried eggplants in winter, by boiling them.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN