Eggplant Casserole Recipe

How about preparing a satisfying and nutritious meal with the eggplant casserole recipe? It will be a casserole that you will eat with cubed lamb meat, various vegetables, delicious tomato sauce and aromatic spices and bread in its broth.

This recipe, which will fall apart every time you put a fork into the meat and delight the palate of those who eat it, is sure to enrich your dinners. After it is slowly cooked, you will serve it with a delicious buttered rice or a cold tzatziki. We are sure it will be delicious in every way. Thank you in advance.

How to Make Eggplant Casserole Recipe?

• Peel the eggplants in various stripes, cut them into eight lengthwise, salt them and soak them in cold water for 15 minutes.
• Spread a thin layer of tail fat on the bottom of the casserole. Then, arrange the coarsely chopped onions and lamb cubed meat in a single layer.
• Squeeze the eggplants with your hands until there is no juice left and arrange them on the meat, leaving no space between them.
• Peel the garlic and place it whole on the eggplants.
• Chop the peppers into large pieces and place them in the casserole.
• Grate the tomatoes for the sauce. Add tomato paste, olive oil and spices to the grated tomatoes, mix, pour over the casserole and shake lightly.
• Finally, leave pieces of butter on top.
• Cover the casserole with soaked wax paper and a lid. Lower the preheated oven from 220 degrees to 180 degrees and place the casserole on the bottom of the oven.
• After one and a half or two hours, open the casserole and check it with a long knife. If everything inside is soft, remove the lid and paper and cook for another half hour until the top is golden brown.
• Let the cooked casserole rest for half an hour and serve hot. Enjoy your meal.