Preheat the oven to 190°C (375°F). Trim the tops and halve the Eggplant lengthwise, leaving a little stem intact; score the flesh and sprinkle generously with Salt. Let them sit 20–30 minutes to draw out bitterness, then rinse (if desired) and pat dry.
Heat enough Vegetable Oil in a wide skillet for shallow frying. Fry the eggplant halves, cut-side down first, until golden and pliable, about 3–5 minutes per side. Drain on paper towels and set aside.
Make the filling: warm 1–2 tablespoons Olive Oil in a pan, add finely chopped Onion and sauté until translucent. Add minced Garlic and cook 30 seconds, then add the Ground Beef and brown, breaking it up with a spoon.
Stir in diced Tomato, a tablespoon or two of Tomato Paste, and chopped Turkish Green Pepper. Season with Ground Cumin, Sweet Paprika, Red Pepper Flakes, additional Salt and Black Pepper to taste. Simmer until the mixture thickens and the flavors meld, then fold in chopped Flat-Leaf Parsley off the heat.
Using a spoon, open each fried eggplant half a little more and fill generously with the meat mixture. Arrange the stuffed eggplants snugly in a baking dish.
Whisk together the remaining chopped tomato and tomato paste with about 1/2 cup Water, a pinch of Sugar and a little extra Salt to make a loose sauce. Pour this around (not over) the stuffed eggplants so they stay topped with their filling.
Drizzle a little extra olive oil over the dish if you like, then bake for 20–30 minutes, until the sauce is bubbling and the eggplants are fully tender. Garnish with extra parsley and serve warm with rice or bread.
