Turkish Eggplant and Lamb Casserole
A comforting casserole with smoky eggplant, seasoned lamb, and aromatic spices, perfect for gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
- Diet: None
Ingredients
Scale
- 2 large eggplants
- 1 pound ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the eggplants and sprinkle with salt. Allow to sit for 30 minutes, rinse, and pat dry.
- Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic.
- Add the ground lamb to the skillet and cook until browned.
- Stir in the crushed tomatoes, cumin, paprika, salt, and pepper; simmer for 10 minutes.
- Layer half of the eggplants at the bottom of a baking dish, followed by the lamb mixture, then the remaining eggplants on top.
- Cover with foil and bake for 1 hour.
- Remove the foil in the last 15 minutes to let the top get golden.
- Garnish with fresh parsley and serve.
Notes
Pairs well with rice or a Greek salad. Can store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg