Ali Nazik
2 medium eggplants
1-2 green pepper (optional)
150 gr ground beef
1+1 tbsp canola oil
½ cup garlic yogurt
½ tsp black pepper
1-2 tbsp fresh parsley, chopped (optional)
1 tsp salt to taste

Make holes in the eggplants with a fork to make them roast better. Roast them and peppers in the oven or over the grill till they get soft. Let them cool. Remove the skins of both eggplants and peppers. Chop them finely; add half of the salt (1/2 tsp) and sauté with one tbsp of canola oil for about 3-4 minutes. Transfer to a serving plate. If desired, mix the eggplants with half of the garlic yogurt.
Cook ground beef with one tbsp of canola oil and stir in black pepper and the remaining salt. Place cooked ground meat over the eggplants and the garlic yogurt on top. You can garnish with parsley. Also if desired place 2 tbsp of butter in a small frying pan and melt over low-medium heat. Once it starts spitting turn the heat off and stir in ½ tsp paprika. Pour all over the dish.
ENJOY