Stuffed Eggplants - Karniyarik

The recipe is from "Almost Turkish Recipes" blog. I include it here for your convenience.

There  are a couple things to be careful about when you're cooking with
eggplants. Buy eggplants right before you cook and pick the firmer ones;
eggplants tend to get soft in the refrigerator. And for this dish, do  not use
huge American eggplants. Try to find cute little ones or Asian  eggplants.

Ingredients

• 1 lb eggplant, peeled in stripes lengthwise
• 1/2 ground meat
• 2 onions, cubed
• 1/2 bunch parsley, finely choppped
• 1 tomato, petite diced (for the stuffing)
• 1 tomato, sliced in half moons (for the top)
• green banana peppers, as many as eggplants
• ground pepper
• salt
• 2 tbs olive oil
• frying oil
• 1 cup hot water

Preparation

1. Peel  eggplants leaving lengthwise stripes and then put them in  salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot with  canola or corn or vegetable oil, whichever you're comfortable with. (Make sure oil is really hot before you place eggplants, otherwise eggplants will soak tons of oil)
2. Once they're fried, first soak the excessive oil by resting them on a paper
   towel, and then place eggplants on an oven dish.
3. In a deep frying pan, heat olive oil. Add onions and stir for 3-4 minutes.
4. Add ground meat. Cook until ground meat lets all the juice out.
5. Add diced tomato. Stir until cooked. Turn it off.
6. Add chopped parsley, salt, and pepper. Mix well.
7. With the help of two spoons, slit eggplants into two. But leave the tops and
   bottoms attached.
8. Stuff eggplants.
9. Place a slice of half moon shaped tomato and a green pepper on top of each
   split belly eggplant.
10. Pour 1 cup of hot water on top and bake them in preheated oven at 400F until green peppers are nicely baked.

Serve with rice and yogurt.