Turkish Eggplant and Lamb Casserole
Experience the warmth of the Mediterranean with this Turkish Eggplant and Lamb Casserole. Layered with tender eggplant, savory ground lamb, and aromatic spices, this dish is a flavor-packed delight that will impress family and guests alike. It’s not just a meal; it’s a celebration of culinary tradition that brings everyone together around the table.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 2 medium aubergines (eggplants), sliced into ½-inch rounds
- 1 lb ground lamb
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 2 tsp ground cumin
- 2 tsp paprika (smoked or sweet)
- 3 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C). Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out bitterness.
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft, about 5 minutes.
- Add ground lamb to the skillet and cook until browned. Stir in cumin and paprika.
- In a baking dish, layer half of the eggplants, followed by half of the lamb mixture and half of the tomato sauce. Repeat layers.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until bubbling and golden.
- Let sit for 5 minutes before serving; garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: - For a vegetarian option, substitute ground lamb with lentils or chickpeas. - Enhance flavor by adding feta cheese or chopped olives. - This casserole can be prepared in advance; refrigerate before baking.