Turkish Casserole with Eggplant, Potatoes and Ground Meat Recipe
This layered casserole with eggplant, potatoes and seasoned ground meat is a bit like a cross between moussaka and lasagna, but in a Turkish style. In Turkish homes, dishes like this often go on the table when you need to feed several people from one big baking dish. Each portion is tender vegetables, aromatic meat and a tomato sauce that brings everything together.
A comforting, family-style Turkish-inspired casserole that combines layers of soft eggplant, tender potatoes and aromatic ground meat in a rich tomato sauce. It’s ideal when you want one big dish to feed several people and can be prepared in advance and reheated.
Chef's tips
Don’t skip salting the eggplant first – it helps it soften nicely and reduces any bitterness. Browning the meat well adds a lot of flavor, so give it time in the pan instead of rushing this step. If the top browns too quickly in the oven, cover it loosely with foil again for the remaining baking time.
How to serve
Serve with a fresh salad of tomatoes, cucumbers, red onion and parsley dressed with lemon juice and olive oil. A side of plain yogurt or garlicky yogurt sauce works very well, and warm flatbread is a great addition if you want to make the meal even more substantial.
Ingredients
- eggplant - 2 piece
- potatoes - 500 g
- ground meat - 500 g
- onion - 1 piece
- tomatoes - 400 g
- tomato paste - 1 tablespoon
- garlic - 3 cloves
- paprika - 2 teaspoons
- cumin - 1 teaspoon
- vegetable oil - 4 tablespoons
- water - 100 ml
- salt
- black pepper
- parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Slice the eggplants into rounds about 0.5 cm thick, sprinkle lightly with salt and set aside for 15 minutes to draw out some moisture. Then rinse and pat dry with paper towels.
- Peel the potatoes and slice them into thin rounds (about 0.3–0.4 cm). Finely dice the onion and press the garlic through a garlic press.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until lightly golden and softened. Add a little more oil if needed. Transfer to a plate.
- In the same pan, add 1 tablespoon of oil and fry the potato slices in batches for 2–3 minutes on each side, just until lightly golden. They don’t need to be fully tender; they will finish cooking in the oven.
- In a separate large pan or pot, heat 1 tablespoon of oil. Add the onion and sauté for 3–4 minutes over medium heat, until softened and slightly translucent.
- Add the ground meat and cook for 7–8 minutes, breaking it up with a spoon, until it changes color completely and is lightly browned.
- Add the garlic, sweet paprika and cumin and fry for about 30 seconds, until the spices become fragrant.
- Add the canned tomatoes, tomato paste and water, season with salt and pepper. Simmer over medium heat for 10 minutes, until the sauce thickens slightly. Finally, stir in the chopped parsley.
- Lightly grease a baking dish (about 20x30 cm) with oil. Arrange a layer of potatoes on the bottom, then some of the meat sauce, then a layer of eggplant. Repeat the layers, finishing with meat sauce on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15–20 minutes, until the top is lightly browned and the potatoes are tender when pierced with a fork.
- After removing from the oven, let the casserole rest for 10–15 minutes so it can set slightly and be easier to slice.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje. Podgrzewaj w piekarniku lub na patelni pod przykryciem z odrobiną wody. Możesz też zamrozić pojedyncze porcje na szybki obiad.
