Turkish Eggplant Casserole

Ingredients

• 2 large eggplants 2 large eggplants
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) water 1 cup (240ml) water
• For the béchamel sauce: For the béchamel sauce:
• 3 tablespoons butter 3 tablespoons butter
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• Salt and pepper to taste Salt and pepper to taste
• A pinch of nutmeg (optional) A pinch of nutmeg (optional)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 12g)
• Carbohydrates: 15g (Sugars: 7g)
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise into 1 cm (0.4 inch) thick slices. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
3. 3.
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the ground meat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Add the diced tomatoes, tomato paste, cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes. Add water and let the mixture simmer for 10 minutes.
5. 5.
   In a separate skillet, heat the remaining tablespoon of olive oil and lightly fry the eggplant slices until golden brown on both sides.
6. 6.
   Grease a baking dish with olive oil. Arrange a layer of eggplant slices on the bottom of the dish, followed by a layer of the meat mixture. Repeat the layers until all the ingredients are used, finishing with a layer of eggplant.
7. 7.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk until smooth. Cook the sauce until thickened, then season with salt, pepper, and nutmeg.
8. 8.
   Pour the béchamel sauce over the eggplant layers, spreading it evenly.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves their texture.
• Ground meat — Choose lean ground beef or lamb for a healthier option. You can also mix both meats for a more flavorful filling.

Tips & Tricks

• To save time, you can prepare the meat filling and béchamel sauce in advance and assemble the casserole just before baking.
• For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
• Serve the casserole with a side of fresh salad and crusty bread for a complete meal.

Serving advice

Allow the casserole to cool for a few minutes after baking to allow the flavors to meld together. Serve it warm, garnished with fresh herbs like parsley or mint.

Presentation advice

For an elegant presentation, sprinkle some paprika or dried oregano on top of the béchamel sauce before baking. Serve the casserole in individual portions or as a centerpiece for a family-style meal.