Turkish Eggplant and Lamb Casserole

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This classic Turkish comfort dish layers pan-fried eggplant with a savory filling of ground lamb, ripe tomatoes, and sweet green peppers, then bakes until bubbling. Unlike its Greek cousin, there is no béchamel here—just rich tomato sauce soaking into silky, golden eggplant. Serve hot with crusty bread or warm bulgur pilaf.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 30 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 9 gFiber
• 14 gSugar
• 24 gProtein
• 640 mgSodium
• 1100 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the eggplant

• 3 medium globe eggplants (about 1.4 kg / 3 lb total), sliced lengthwise into 1 cm (1/2 in) planks
• 2 teaspoons kosher salt, for drawing out moisture
• 180 ml (3/4 cup) olive oil, for frying, divided

For the meat filling

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 green bell peppers, diced
• 500 g (1.1 lb) ground lamb (or beef)
• 2 tablespoons tomato paste
• 3 medium ripe tomatoes, grated (about 350 g / 12 oz)
• 1 teaspoon Aleppo pepper or 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon kosher salt

To finish

• 200 ml (3/4 cup) hot water
• Fresh flat-leaf parsley, chopped, for garnish

Directions

1. Sprinkle both sides of the eggplant slices with the 2 teaspoons of salt and arrange in a colander. Weight lightly and let stand 20 minutes, then rinse and pat thoroughly dry with kitchen towels.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes until translucent, then stir in the garlic and green peppers and cook another 3 minutes.
3. Add the ground lamb to the skillet, breaking it up with a spoon, and brown for 6-8 minutes until no pink remains. Stir in the tomato paste and cook 1 minute until fragrant.
4. Add the grated tomatoes, Aleppo pepper, cumin, black pepper, sugar, and salt. Simmer 10 minutes until the sauce thickens slightly. Taste and adjust seasoning.
5. Heat the remaining olive oil in a wide pan over medium-high heat. Fry the eggplant in batches for 2-3 minutes per side until golden and tender. Drain on paper towels.
6. Preheat the oven to 190°C (375°F). Spread half the eggplant slices in a 23 x 33 cm (9 x 13 in) baking dish. Top with all of the meat sauce, then arrange the remaining eggplant over the top. Pour the hot water around the edges.
7. Cover loosely with foil and bake 20 minutes. Remove the foil and bake another 10 minutes until the top is lightly caramelized and the sauce is bubbling.
8. Let the casserole rest 10 minutes before serving. Scatter chopped parsley over the top and serve warm with rice, bread, or a simple shepherd's salad.

Cook’s Notes

• Salting the eggplant is essential—it draws out bitterness and prevents the slices from soaking up too much oil during frying.
• For a lighter version, brush the eggplant slices with oil and grill them on a stovetop grill pan instead of pan-frying.
• Ground beef (80/20) works as a substitute if lamb is unavailable; you can also use a 50/50 mix for a milder flavor.
• A pinch of cinnamon or a few drops of pomegranate molasses added to the meat sauce gives an authentic Anatolian twist.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully in a 160°C oven covered with foil.

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