Turkish Eggplant and Lamb Casserole
Turkish Eggplant and Lamb Casserole is a delightful dish that brings the rich flavors of Turkish cuisine to your table. This hearty casserole features layers of succulent ground lamb, tender roasted eggplant, and aromatic spices, creating a comforting meal perfect for family gatherings or cozy nights in. Serve it hot with crusty bread to soak up the delicious sauce for an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Turkish
Ingredients
Scale
- 2 medium eggplants (about 1 lb), sliced
- 1 lb ground lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice eggplants into rounds and sprinkle with salt; let sit in a colander for 30 minutes to remove excess moisture.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent (about 5 minutes).
- Add ground lamb to the skillet, breaking it apart as it cooks until browned (about 8 minutes). Season with salt, pepper, cumin, and paprika.
- In a baking dish, layer half of the lamb mixture followed by half of the eggplant slices. Repeat layering.
- Pour tomato sauce evenly over the top layer of eggplants and give it a gentle shake.
- Cover with aluminum foil and bake for 45 minutes. Remove foil for an additional 10 minutes or until bubbling.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg
Keywords: - For a different flavor profile, substitute ground lamb with beef or turkey. - Enhance nutrition by adding vegetables like zucchini or bell peppers. - Fresh herbs such as parsley or mint can elevate the dish's flavor.