Print

Turkish Eggplant and Lamb Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting casserole with 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. Allow to sit for 30 minutes, rinse, and pat dry.
  3. Heat olive oil in a skillet over medium heat and sauté the chopped onion and minced garlic.
  4. Add the ground lamb to the skillet and cook until browned.
  5. Stir in the crushed tomatoes, cumin, paprika, salt, and pepper; simmer for 10 minutes.
  6. Layer half of the eggplants at the bottom of a baking dish, followed by the lamb mixture, then the remaining eggplants on top.
  7. Cover with foil and bake for 1 hour.
  8. Remove the foil in the last 15 minutes to let the top get golden.
  9. 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

Find it online: https://thestationrecipes.com/turkish-lamb-eggplant-casserole-2/

Scroll to Top