Eggplant Oturtma (Eggplant with Ground Beef)

Baking the eggplant slices instead of deep-frying keeps the dish light while preserving its authentic rich flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 14 oz lean ground beef · 608 kcal in the whole recipe
• 3 medium eggplants (1.3 lbs) · 150 kcal in the whole recipe
• 1 medium onion (3.9 oz) · 44 kcal in the whole recipe
• 2 cloves garlic · 9 kcal in the whole recipe
• 2 green peppers · 12 kcal in the whole recipe
• 2 medium tomatoes (9.2 oz) · 47 kcal in the whole recipe
• 1 tbsp tomato paste · 17 kcal in the whole recipe
• 2 tbsp olive oil · 230 kcal in the whole recipe
• 1/4 bunch fresh parsley · 4 kcal in the whole recipe
• 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp red pepper flakes, and 1/2 cup water

Method

1. Slice the eggplants into 1/2-inch thick rounds, brush with 1 tablespoon of olive oil, arrange on a baking sheet, and bake at 400°F (200°C) for 20 minutes until softened.

   

2. In a skillet, heat the remaining 1 tablespoon of olive oil, add chopped onion, garlic, and green peppers, and sauté for 3-4 minutes before adding the lean ground beef to brown.

   

3. Add the tomato paste, chopped tomatoes, finely chopped parsley, salt, black pepper, red pepper flakes, and water to the ground beef mixture, then simmer for 5 minutes.

   

4. Arrange the roasted eggplant slices in a baking dish, cover with the savory ground beef sauce, and bake at 350°F (180°C) for 20 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.