In Urfa, tomatoes are called frenk, and the dish takes its name from that local usage. The vegetables and small meatballs are arranged upright and packed tightly in the pan so each piece absorbs the juices from its neighbors as it cooks. Nothing is browned beforehand; everything cooks together in the oven.
Peel the eggplants in stripes, cut them into 1.5 cm thick rounds, and place them in salted water. Cut the tomatoes and onion into rounds of the same thickness. Leave the long green peppers whole and prick them with a fork.
Knead the ground lamb with Urfa pepper flakes, salt, and black pepper for 5 minutes, then roll it into hazelnut-size meatballs.
Arrange the drained, dried eggplant, tomato, onion, and meatballs close together in the pan, slightly tilted and upright. Tuck the crushed garlic and long green peppers between them. If the pan is loosely packed, the vegetables will fall over and the bottom will boil instead of roast.
Whisk the tomato paste into the water, then add the oil and salt. Pour the sauce around the edge of the pan. It should cover the bottom of the pan to about one finger deep.
Cover the pan with foil and bake in an oven preheated to 200°C / 390°F for 30 minutes. Remove the foil and bake for 15 minutes more to brown the top. The dish is ready when a fork easily pierces the eggplant, the top is browned, and the sauce has thickened.
Soak the eggplant slices in salted water for 15 minutes, then drain and pat them dry with paper towels. If arranged in the pan while wet, the eggplant will steam instead of roast.
Köftecikleri çok iri yaptım, sebzeler pişerken içleri çiğ kaldı. Fındık büyüklüğü yeterliymiş.
İsotu pul biberle değiştirenler aynı tadı alamaz, isot tatlı ve dumanlı. Ben Urfa'dan getirtiyorum. Sebzeleri aynı kalınlıkta doğramak gerekiyor, patlıcanım kalın kesilmişti ve biberler dağılırken patlıcan diri kaldı.
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