You know I’m a huge eggplant fan and this is one of my go to one-pot eggplant recipes. It’s a no fuss, no breading, no frying, no grilling, Turkish eggplant recipe called “Patlican Kebabi”, which simply means layered eggplant and meat kebab casserole.
These are the ingredients you’ll need:
🍆 4 large eggplants
🍆 500 grams ground beef
🍆 1 medium onion
🍆 3 cloves of garlic
🍆 1 egg
🍆 1/2 cup bread crumbs
🍆 1/3 cup milk
🍆 1 tsp of each of these seasonings: oregano, paprika, cumin and dried parsley
🍆 Salt and Pepper to taste
For the sauce:
🥄 2 tablespoons butter
🥄 2 tablespoons olive oil
🥄 1 tablespoon tomato paste
🥄 1 tablespoon red pepper paste
🥄 2/3 cup tomato sauce
🥄 1 1/2 cup beef or chicken stock
🥄 Salt & Pepper to taste
To make this Hearty eggplant casserole, follow these steps:
🍆 First prepare the beef stuffing mixture but mixing the ground beef, onion, garlic, all the seasonings, egg, bread crumbs and milk until well combined. Then cover the bowl with plastic and refrigerate it for 1 hour.
P.S – this is the same recipe I follow to make my meatballs, so you can double this recipe and have Italian meatballs on hand for another dinner.
🍆 Make the sauce by combining the butter, tomato paste, pepper paste, tomato sauce, garlic, olive oil, seasonings and beef or chicken stock, hot water, and bring it to a boil while stirring occasionally.
🍆 Make longitudinal cuts in the eggplants and stuff them with equal portions of the beef mixture. Arrange stuffed eggplants in a oven safe dish. I arranged sliced tomatoes and green peppers around and pour the sauce sauce on top and around.
🍆 Cover and bake on 350F until the eggplant is fork tender. I served it with vermicelli rice, but it goes very well with pasta too!
Bon Appétit 🌻❤️
MADE WITH LOVE!
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