Turkish Stuffed Eggplant (Karniyarik)
'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.
You can substitute ground beef for the lamb. Use any combination of sweet/hot peppers and whatever cheese you're into, especially sheep's milk cheese.
Use eggplants that have small dots rather than large indentations.
Here's my recipe for tzatziki.