Step 1

Peel the eggplants in alternating strips lengthwise to create a striped pattern. Generously salt the whole eggplants and let them sit for 20-30 minutes to draw out moisture and reduce bitterness.

Step 2

While the eggplants rest, heat olive oil in a skillet over medium heat. Sauté the onion until softened and translucent. Add the Fresno chilies and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.

Step 3

Add the ground beef or lamb and cook until browned, breaking it up with a spoon. Stir in the finely diced tomatoes, tomato paste, and hot pepper paste. Add the smoked paprika and cumin, then season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens. Remove from heat and stir in the parsley.

Step 4

Pat the eggplants dry with paper towels to remove the salt and excess moisture. Heat neutral oil in a deep pan over medium heat. Fry the eggplants whole until golden brown and softened, turning occasionally. Place the fried eggplants on a paper towel to drain.

Step 5

Preheat your oven to 400°F. Carefully rip into the eggplants lengthwise to create a canoe shape, being cautious not to pierce through the bottom. Arrange the eggplants in a baking dish. Stuff the cavities with the prepared meat mixture, pressing gently to fill them well. Top each eggplant with a slice of the reserved tomato half and a green chili or banana pepper.

Step 6

In a small bowl, whisk together the water, tomato paste, salt, and black pepper. Pour the sauce around the stuffed eggplants in the baking dish.

Step 7

Bake for 30 minutes, basting the eggplants with the sauce halfway through, until they are tender and the filling is bubbling.

Step 8

Serve warm, garnished with extra parsley if desired. Enjoy with rice or crusty bread for a complete meal.