Adana Pan Recipe

We are in Adana, the city of our beautiful country that is legendary for its kebab. Although Adana has introduced itself with its kebab, it also has a variety of beauties other than kebab that dazzle with their taste. One of these is Adana pan.

Adana Pan is a delicious casserole dish that is very easy to prepare and tastes delicious with the perfect harmony of meat and eggplant. You can entertain your favorite guests with this dish or prepare a beautiful table for your household. If you serve tzatziki with some rice on the side, what more could you want from this beauty? Let's get started if the eggplants and meat are ready. Bon appetit!

How to Make Adana Pan Recipe?

• Wash the eggplants and peel them in various ways. Chop them into cubes and leave them in salted water for about 10 minutes to remove the bitterness.
• Finely chop the onion, peel the garlic and chop it coarsely. Cut the peppers into rings and the tomatoes into cubes after peeling them.
• Take olive oil in a pot and fry the onions until they turn pink.
• Then, drain and wash the eggplants and place half of them on the bottom of the pot, on top of the pink onions.
• Sprinkle half the peppers and garlic on the eggplants and add all the meat.
• Sprinkle the remaining eggplants, peppers and garlic on top of the meat. In these stages, we lay it in layers and do not mix it.
• Place the chopped tomatoes on top and pour the tomato paste dissolved in water over them.
• After sprinkling salt and pepper, cover the pot and let it cook over low heat for about 30 minutes.
• At the end of the cooking time, check whether the meat is cooked or not and stir your food. Cook on high heat for 5 minutes and remove from the stove.
• Serve hot.