Turkish Eggplant and Meat Casserole
Patlıcan Oturtma
This hearty Turkish casserole combines tender roasted eggplant with spiced ground meat in a rich tomato sauce. The dish has beautiful golden-brown layers with melted cheese on top and aromatic herbs throughout. It's perfect for family dinners when you want something comforting and deeply satisfying.
Ingredients
Instructions
-
Prepare eggplant slices
Cut eggplants into 1cm thick rounds. Sprinkle both sides generously with salt and let sit for 30 minutes until water beads form on surface. Pat completely dry with paper towels. Do not skip salting as it removes bitterness and prevents oil absorption.
-
Roast eggplant pieces
Preheat oven to 200°C. Brush eggplant slices with 4 tbsp olive oil on both sides. Arrange on baking sheet and roast for 20-25 minutes until golden brown and tender when pierced with fork. Do not overcrowd the pan or they will steam instead of roast.
-
Cook meat mixture
Finely dice onion and mince garlic. Heat remaining 2 tbsp olive oil in large pan over medium-high heat for 1 minute. Add ground beef and cook for 6-8 minutes, breaking up lumps until browned and no pink remains. Do not stir too frequently or meat will not brown properly.
-
Add aromatics and sauce
Add diced onion to meat and cook over medium heat for 4-5 minutes until softened. Add garlic, cumin, paprika, salt, and pepper, cooking for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes until darkened. Do not let garlic burn or it will taste bitter.
-
Finish meat sauce
Add crushed tomatoes and chopped parsley to pan. Simmer over medium-low heat for 8-10 minutes until sauce thickens slightly and flavors meld. Taste and adjust seasoning. The sauce should coat a spoon lightly. Do not let it reduce too much or the casserole will be dry.
-
Assemble the casserole
Layer half the roasted eggplant in greased 23x33cm baking dish. Spread all the meat sauce evenly over eggplant. Top with remaining eggplant slices, overlapping slightly. Sprinkle grated mozzarella evenly on top. Do not press down or layers will become compressed.
-
Bake until golden
Cover with foil and bake at 180°C for 25 minutes. Remove foil and bake for additional 15-20 minutes until cheese is golden brown and bubbling. Let rest for 10 minutes before serving to allow layers to set. Do not cut immediately or the layers will fall apart.
Tips
Cooking Tips
Salt the eggplant slices and let them drain for 30 minutes before cooking - this removes bitterness and prevents them from absorbing too much oil during roasting.
Alternatives
Ground lamb can replace beef for a more traditional flavor, or use half beef and half lamb for the best of both worlds - the lamb adds richness while beef provides structure.
Serving & Storage
Serve hot with Turkish rice pilaf and a simple salad of tomatoes and cucumbers. Leftovers keep in the refrigerator for 3 days and reheat beautifully in a 160°C oven covered with foil.
Leave a Comment