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Turkish Style Eggplant Casserole

Name: Turkish Style Eggplant Casserole
Cook time: 4500 s
Total time: 4620 s
Yield: 8
Ingredients: 500 grams Beef ground 70% lean meat / 30% fat raw; 4 Units Eggplant raw; 1/2 cup Tomatoes red ripe cooked; 1 Unit Onions raw; 1 Unit Peppers sweet green raw; 3 Units Garlic raw; 1/3 cup Parsley fresh; 30 grams Tomato products canned puree without salt added; 1 tablespoon Oil olive salad or cooking; 1 teaspoon Spices paprika; 1 teaspoon Spices thyme dried; 1 teaspoon Salt table; 2 teaspoons Spices pepper black

77'

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This dish features layers of tender eggplant slices topped with a savory mixture of minced beef, tomatoes, and spices, all baked to perfection and garnished with fresh parsley.

Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 8 Portions +

Beef, ground, 70% lean meat / 30% fat, raw

500 grams Beef, ground, 70% lean meat / 30% fat, raw

Eggplant, raw

4 Units Eggplant, raw

Tomatoes, red, ripe, cooked

1/2 cup Tomatoes, red, ripe, cooked

Onions, raw

1 Unit Onions, raw

Peppers, sweet, green, raw

1 Unit Peppers, sweet, green, raw

Garlic, raw

3 Units Garlic, raw

Parsley, fresh

1/3 cup Parsley, fresh

Tomato products, canned, puree, without salt added

30 grams Tomato products, canned, puree, without salt added

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Spices, paprika

1 teaspoon Spices, paprika

Spices, thyme, dried

1 teaspoon Spices, thyme, dried

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

2 teaspoons Spices, pepper, black

Turkish Style Eggplant Casserole

Nutri value

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Instructions

4 Steps

77'

Total

Preparation

75'

Cooking

Waiting

Step by step

1 of 4

15'

Step 1

1. Preheat your oven to 220 degrees celsius.
2. Remove the stalks from your aubergines and slice lengthways – around 1 cm thick.
3. Lay your aubergine slices onto an oven tray and lightly drizzle with olive oil.
4. Bake in the oven for approx 15 minutes until the aubergines are softening and have taken on colour. Remove from the oven and allow to cool.

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2 of 4

30'

Step 2

5. Meanwhile, heat a dash of olive oil over a medium heat in a frying pan.
6. Add your onion & peppers and sauté gently until the onions start to sweat.
7. Now add your meat & garlic and stir in.
8. Sauté until your meat browns and starts to release its juices.
9. Now you can add your kekik (thyme or oregon) & paprika and mix.
10. Add your chopped tomatoes, stir and cook for 5 minutes until your tomatoes start to soften.
11. Pour in around 50 millilitres warm water & add your salça (tomato puree) and mix.
12. Simmer for 5 minutes, do a taste test and season to taste with salt & pepper.
13. Add more water if you want a thinner sauce and simmer for 15-20 minutes until you have a rich tomato sauce.

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3 of 4

30'

Step 3

14. Now return to your aubergines. Remove from your baking tray and cut each length into about 4 pieces.
15. Now take an oven proof dish and lay your aubergines over the base.
16. Pour the meat mixture over the top along with a cup of hot water.
17. Place in the centre of your oven at around 200 degrees celsius.
18. Cook for 20 minutes until youır sauce is bubbling.

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4 of 4

Step 4

19. Remove from the oven and leave to stand to cool a little before garnishing with fresh chopped parsley.

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