Step 1

Preheat oven to 400 F.

Step 2

Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water.

Step 3

Heat a large skillet over medium-high heat. Add the olive oil and once it’s hot, add the diced onion. Sauté for 3 minutes.

Step 4

Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks.

Step 5

Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated.

Step 6

Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes.

Step 7

Remove the skillet from the heat and stir in the chopped parsley.

Step 8

Using a paper towel to remove any excess water from the eggplants.

Step 9

Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary.

Step 10

Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant.

Step 11

Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish.

Step 12

Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes.

Step 13

Remove from the oven and serve immediately.