Ingredients:

4 whole eggplants

1 large onion, finely chopped

3 cloves garlic, minced

500 grams minced meat (your choice of beef, pork, or turkey)

Spices (to taste):

Paprika

Dry mustard

Coriander

Ground black pepper

Salt

1 tablespoon mayonnaise (helps bind the meat and keep it juicy)

200 ml vegetable oil

1 teaspoon salt (for the frying pan to prevent oil splatter)

8 small tomatoes, chopped

2 tablespoons spicy ketchup

Fresh herbs (such as parsley or cilantro), chopped, to taste

150-200 ml water

Instructions:

Prepare the Eggplants:

Slice each eggplant into thick rings, but do not cut all the way through, keeping the bottom intact. This creates a fan-like appearance for stuffing.

Make the Filling:

In a bowl, combine minced meat, chopped onions, minced garlic, mayonnaise, and all the spices. Mix thoroughly to ensure the spices and mayonnaise are evenly distributed.

Stuff the Eggplants:

Gently separate the eggplant slices and stuff the meat mixture between them. Make sure the mixture is packed firmly.

Prep for Frying:

Heat the vegetable oil in a large frying pan over medium-high heat and add a teaspoon of salt to prevent splattering.

Carefully place the stuffed eggplants in the pan. Fry each side until golden brown, ensuring the meat is partially cooked.

Bake:

Preheat your oven to 180°C (356°F).

Transfer the fried eggplants to a baking dish. Between the layers, add chopped tomatoes and drizzle with spicy ketchup. Pour water into the base of the dish.

Bake in the preheated oven for 30 minutes, or until the eggplants are tender and the meat is fully cooked.

Serve:

Garnish with fresh herbs. Serve hot with sour cream or your favorite sauce on the side.