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Turkish Eggplant and Lamb Casserole

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A comforting Turkish casserole featuring layers of smoky eggplant, seasoned lamb, and aromatic spices, perfect for gatherings.

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

  1. Preheat your oven to 350°F (175°C).
  2. Slice the eggplants and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
  3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
  4. Add ground lamb to the skillet and cook until browned.
  5. Stir in crushed tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
  6. Layer half of the eggplants in a baking dish, followed by the lamb mixture, then top with remaining eggplants.
  7. Cover with foil and bake for 1 hour.
  8. Remove foil in the last 15 minutes to allow the top to brown.
  9. Garnish with fresh parsley before serving.

Notes

Pairs well with rice or a Greek salad. Leftovers can be stored for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/turkish-lamb-eggplant-casserole/

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