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Turkish Eggplant and Lamb Casserole

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Turkish Eggplant and Lamb Casserole is a savory masterpiece that encapsulates the essence of Mediterranean cuisine. This heartwarming dish features layers of tender roasted eggplant and rich ground lamb, all enveloped in a luscious tomato sauce. Topped with creamy Greek yogurt, it’s perfect for family gatherings or cozy dinners at home. Easy to prepare and bursting with flavor, this casserole will quickly become your go-to comfort food.

Ingredients

Scale
  • 2 medium eggplants (about 1 lb)
  • 1 lb ground lamb
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 14 oz canned crushed tomatoes
  • 2 tsp paprika
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • ½ cup plain Greek yogurt (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice eggplants into half-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. In a large skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook until fragrant.
  4. Increase heat and add ground lamb; cook until browned (7–10 minutes). Season with paprika, cumin, salt, and pepper.
  5. Stir in crushed tomatoes and simmer for about 10 minutes until thickened.
  6. In a greased baking dish, layer half of the eggplant slices on the bottom. Add half of the lamb mixture, followed by another layer of eggplant and remaining lamb mix.
  7. Cover with foil and bake for 30 minutes. Remove foil during the last 10 minutes to brown the top.
  8. Serve hot with a dollop of Greek yogurt on top.

Nutrition

Keywords: For added flavor, consider sprinkling feta cheese or olives into the layers. Substitute ground beef or turkey if lamb is not available.

Find it online: https://flavorsecret.com/savory-turkish-eggplant-and-lamb-casserole-recipe/