Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice the 2 large eggplants into 1.5 cm thick rounds, sprinkle with 1 teaspoon of salt, and let them rest in a colander for 30 minutes to draw out excess moisture, then pat them completely dry with paper towels.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, and pan-sear the eggplant slices in batches for 3-4 minutes per side until golden brown and tender, then set them aside on a plate lined with paper towels.

3. 3

   In the same skillet, add 2 more tablespoons of olive oil, then sauté the 2 medium onions, finely chopped, for 5-7 minutes until softened and translucent, then add the 3 minced garlic cloves and 1 diced bell pepper, cooking for another 3 minutes.

4. 4

   Add 400 grams of ground lamb to the skillet, breaking it apart with a spoon, and cook for 8-10 minutes until it is browned and cooked through, draining any excess fat if necessary.

5. 5

   Stir in 2 finely diced ripe tomatoes, 1 teaspoon of ground cumin, 0.5 teaspoon of sweet paprika, and 0.5 teaspoon of black pepper to the lamb mixture, letting it simmer for 10 minutes until the sauce slightly thickens.

6. 6

   Arrange a layer of pan-seared eggplant slices at the bottom of an oven-safe dish, spoon half of the lamb mixture over them, then create another layer with the remaining eggplant and top with the rest of the lamb mixture.

7. 7

   Garnish the dish with 0.25 cup of fresh parsley, chopped, and serve immediately as a hearty Turkish dinner.