Turkish Baked Eggplant Casserole With Meatballs
An easy recipe for baked eggplant casserole with meatballs.
Author: Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Yield: 4 1x Category: Dinner Method: Baking Cuisine: Turkish
1x 2x 3x Ingredients For Meatballs: 1pound ground beef, 80% lean ¼ cup breadcrumbs 1 onion, finely diced 2 cloves garlic, mashed 1 teaspoon cumin 1 teaspoon black pepper 1 teaspoon chili powder 1 and ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon lemon juice 2 tablespoons water For Eggplant Casserole: 2 eggplants, sliced 2 tablespoons olive oil 1 green pepper, chopped 4 cloves garlic, sliced 1 cup tomato puree ½ teaspoon salt 1 teaspoon black pepper parsley for garnish Instructions Meatballs: In a large bowl, combine all ingredients except baking soda, lemon juice and water. In a small bowl, whisk together baking soda, lemon juice and water. Pour it over the other ingredients. Combine everything well with your hands. Cover and let it sit in the refrigerator for 2-3 hours or overnight. Casserole: Preheat oven to 400F (200C). 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. In a baking pan, place meatballs and eggplant slices in turns. Drizzle olive oil over the meatballs and eggplants and bake for 30 minutes. Place garlic slices and green peppers randomly in the pan. Pour tomato puree over them. Sprinkle salt and black pepper. Bake for another 15 minutes. Garnish with chopped parsley and serve hot. Keywords: eggplant casserole, meatball casserole