Ingredients
Servings
−
4
+
Reset
2 medium eggplant , about 1.25 lb total, sliced lengthwise into 1/2-inch slabs
2 tbsp olive oil , divided
Swap
1 lb ground lamb (about 20% fat)
Swap
1 medium yellow onion , diced
Swap
1 small green bell pepper , diced
2 cloves garlic , minced
Swap
1 tbsp tomato paste
Swap
1 can diced tomatoes , about 14 oz (400 g), with juices
1 tsp Aleppo pepper (pul biber)
Swap
1 tsp ground cumin
1 tsp sweet paprika
1 ¼ tsp kosher salt , divided
½ cup plain whole-milk yogurt , for serving
2 tbsp flat-leaf parsley , chopped, for garnish
Equipment
sheet pans, large skillet, 9x13-inch baking dish
Copy shopping list
Method
Heat the oven to 425°F (220°C). Brush both sides of the eggplant slabs with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt. Roast on two lined sheet pans for 20 to 25 minutes, flipping once, until golden and soft when pressed. While the eggplant roasts, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Brown the lamb for 6 to 8 minutes, breaking it up, until no pink remains, then spoon off all but about 1 tablespoon of fat. Add the onion and green pepper to the skillet and cook for 6 minutes until soft and golden at the edges. Stir in the garlic for 30 seconds. Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes with their juices, the Aleppo pepper, cumin, paprika and the remaining 3/4 teaspoon of salt. Simmer for about 10 minutes until the sauce is thick, not watery. Lower the oven to 375°F (190°C). Arrange the roasted eggplant in a 9x13-inch baking dish, overlapping slightly, spoon the lamb sauce over the top, and bake for 15 minutes until bubbling at the edges. Rest for 5 minutes, scatter with parsley, and serve warm with the yogurt on the side.
Nutrition per serving
Calories 490
Protein 23g
Carbs 20g
Fat 35g
Fiber 6g
Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.
turkish · eggplant · lamb · baked · kebab
