Sliced eggplant is layered with an onion and ground meat filling, then baked in tomato sauce. This hearty Turkish-style casserole is a satisfying main dish served with rice and cacik (cucumber yogurt).
Soak the eggplant slices in salted water for 15 minutes, then pat them dry. Fry them in hot oil or bake them until softened.
Sauté the onion in a skillet, then add the ground meat. Once its liquid has evaporated, add the garlic and pepper and cook briefly.
Arrange the eggplant and ground meat mixture in alternating layers in a baking dish.
Mix the grated tomato, tomato paste, hot water, salt, and black pepper, then pour over the casserole. Bake in an oven preheated to 200°C / 390°F until the sauce is absorbed and the top is browned.
Soak the eggplant in salted water to reduce bitterness, then pat it thoroughly dry. Layer the ingredients in a baking dish and pour the tomato sauce over them so the flavors meld as they bake. Contains ground meat.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
