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Turkish Eggplant and Lamb Casserole

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A comforting casserole featuring layers of roasted eggplant and succulent lamb, seasoned with aromatic spices.

Ingredients

Scale
  • 2 medium eggplants, sliced
  • 1 pound lamb, ground or diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Layer the sliced eggplants in a baking dish, drizzle with olive oil, and roast in the oven for 20 minutes.
  3. Heat olive oil over medium heat in a skillet. Add the onion and garlic, sauté until soft.
  4. Add the lamb to the skillet and cook until browned.
  5. Stir in the canned tomatoes, tomato paste, cumin, paprika, salt, and pepper. Let simmer for 10 minutes.
  6. Layer the roasted eggplants and the lamb mixture in a baking dish.
  7. Finish with eggplant on top, then bake for 30-40 minutes until heated through.
  8. Garnish with fresh parsley before serving.

Notes

For a vegetarian option, substitute lamb with lentils or chickpeas. Serve with a side salad or rice.

Nutrition

Find it online: https://recypez.com/turkish-lamb-eggplant-casserole-recipe/

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