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Turkish Eggplant and Lamb Casserole

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Turkish Eggplant and Lamb Casserole combines tender lamb and creamy eggplant in a rich tomato sauce, creating a comforting dish that’s both hearty and satisfying. This one-pot wonder is perfect for family dinners or entertaining guests, effortlessly bringing warmth and flavor to your table. Bursting with aromatic spices, this casserole transforms any meal into a memorable occasion that everyone will enjoy.

Ingredients

Scale
  • 1 lb ground lamb
  • 2 medium eggplants, sliced into ½-inch rounds
  • 2 cups tomato sauce
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cinnamon
  • Salt and pepper to taste
  • ½ cup Greek yogurt
  • Fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Sprinkle eggplant slices with salt and let sit for 15 minutes to remove moisture.
  3. In a skillet over medium heat, sauté onions and garlic in olive oil until translucent.
  4. Add ground lamb to the skillet, cooking until browned; season with cumin, paprika, cinnamon, salt, and pepper.
  5. In a baking dish, layer half of the eggplant followed by half of the lamb mixture and half of the tomato sauce. Repeat layers.
  6. Cover with foil and bake for 45 minutes. Remove foil in the last 10 minutes for browning.
  7. Serve topped with Greek yogurt and chopped parsley.

Nutrition

Keywords: You can substitute ground lamb with beef or chicken. For a vegetarian option, replace meat with chickpeas. Experiment with spices such as smoked paprika for added depth.

Find it online: https://recipenosh.com/irresistible-turkish-eggplant-and-lamb-casserole-recipe/