Step 1: Prepare the Eggplants

Wash the eggplants, peel a few lengthwise strips, and make a slit along each one without cutting all the way through. Soak them in salted water for 30–60 minutes, then drain and pat dry.

Step 2: Soften the Eggplants

Heat a little oil in a frying pan and cook the eggplants until lightly golden and partially tender. Alternatively, brush them with oil and roast at 200°C (400°F) until soft enough to fill.

Step 3: Prepare the Meat Filling

Finely chop the onion and garlic. Sauté the onion until translucent, then add the garlic and ground meat. Cook until the meat is browned. Add the chopped tomatoes, green pepper, salt, black pepper, and turmeric. Cook until the vegetables soften and excess liquid evaporates. Stir in the chopped parsley.

Step 4: Make the Tomato Sauce

Combine the tomato paste, optional pepper sauce, lemon juice, and hot water in a small saucepan. Simmer gently for about five minutes, stirring until the sauce is smooth and well combined.

Step 5: Stuff the Eggplants

Arrange the softened eggplants in a baking dish. Gently open each slit and fill it with the prepared meat mixture. Pour the tomato sauce around the eggplants and over the filling.

Step 6: Bake and Serve

Preheat the oven to 180°C (350°F). Bake the eggplants for approximately 25 minutes, until they are tender and the meat filling is fully cooked. Let the Karniarik rest for five minutes before serving warm with rice, fresh bread, or a simple salad.