Karnıyarık

Peel the aubergines in stripes, leaving bands of skin so they hold their shape, and soak them in salted water for 20 minutes.

Pat completely dry and fry whole in the olive oil over medium-high heat, turning, until browned and soft all over. Drain on kitchen paper.

Heat the oven to 180°C.

Finely chop the onions and fry them in a spoonful of the same oil until soft. Chop the garlic and add it, then the lamb, and brown it well until no pink remains.

Chop 2 of the tomatoes and 1 of the green peppers and stir them in with the tomato paste, the red pepper flakes (pul biber) and plenty of salt and freshly ground black pepper, and cook for 10 minutes until thick.

Chop the parsley and fold most of it through the filling.

Sit the aubergines in a baking dish, split each one down the middle without cutting through, and open it out.

Pack the filling in. Slice the remaining tomato and cut the remaining green pepper into strips, then lay a slice of tomato and a strip of green pepper on each.

Pour 250 ml of hot water into the dish around them and bake for 30 minutes. Scatter over the rest of the parsley to serve.