Turkish Baked Eggplant Casserole With Meatballs

Turkish eggplant and meatball casserole in cast iron skillet

5 from 2 reviews

An easy recipe for baked eggplant casserole with meatballs.



For Meatballs:

For Eggplant Casserole:



  1. In a large bowl, combine all ingredients except baking soda, lemon juice and water.
  2. In a small bowl, whisk together baking soda, lemon juice and water. Pour it over the other ingredients.
  3. Combine everything well with your hands. Cover and let it sit in the refrigerator for 2-3 hours or overnight.


  1. Preheat oven to 400F (200C).
  2. Slice the eggplants. Soak them in water, sprinkle 1 teaspoon salt over them and wait for about 15 minutes. Drain and dry them using paper towel.
  3. In a baking pan, place meatballs and eggplant slices in turns.
  4. Drizzle olive oil over the meatballs and eggplants and bake for 30 minutes.
  5. Place garlic slices and green peppers randomly in the pan.
  6. Pour tomato puree over them.
  7. Sprinkle salt and black pepper. Bake for another 15 minutes.
  8. Garnish with chopped parsley and serve hot.

Keywords: eggplant casserole, meatball casserole