Garni Yarikh (Stuffed Eggplants)

Extracted from Irancook
Ingredients
6 eggplants
1 large onion
450 g ground meat
2 garlic cloves
1 jalapeno pepper
2 tbsp. sweet corns
2 tsp turmeric
Salt and pepper
Potato puree
Eggplants, served in diverse fashions, is well appreciated in Iran. One example is today’s recipe. Garni Yarikh in Azeri is a dish in which eggplants cut in half and fried. Their unique taste is preserved and charming cuisine is a good option for your gatherings of all types. They are filled with fried ground meat, onion and sweet corns. If you are creative, you can even go further and garnish with your own desired taste.
Directions:
First of all what you need to keep in mind is to select eggplants of appropriate sizes. You will need rather large and thick. Wash them properly and peel off. You can peel the skin in a creative way; one layer off another on. Then create a deep cut in length but make sure not to reach the end and leave the bottom untouched as it is. Place them inside a pot filled with salted water. Allow almost a half hour.
Then remove them and let them dry. Fry them in a pan on mild heat till well-cooked. In the meantime, go over the stuffing. Chop up the onion and sauté in oil. After a couple of minutes add in finely chopped garlic and keep sautéing.
Once they are golden, add in the ground meat and continue sautéing followed by grated carrots, cubed jalapeno pepper, and sweet corns. Season with tomato paste, turmeric, salt and pepper. Still the mixture quite well. After 2 to 3 minutes, remove from the flame.
Stuff the fried eggplants with the mixture. To garnish apply potato puree on top. For this, you will need to make the puree in advance and let it cool. You can apply a cooking funnel to create amazing shapes.
Set them all inside the oven of 180 degrees Celsius for 20 minutes. Once the top potato is golden, it is ready to serve. Bon Appetite!
Serves 6
Preparation duration: 65 minutes