Turkish Eggplant Casserole with Yogurt and Ground Meat Recipe
This is a layered casserole where slices of eggplant alternate with aromatic ground meat and a yogurt topping. It’s a bit like Greek moussaka, but lighter, because the béchamel sauce is replaced here with yogurt. In Turkish homes, dishes like this are often made for Sunday lunch, when the whole family gathers around the table.
A lighter, yogurt-based twist on classic moussaka-style casseroles, this Turkish-inspired dish combines tender fried eggplant with richly spiced ground meat and a tangy yogurt topping. It’s comforting yet not too heavy, perfect for a relaxed family meal.
Chef's tips
Salt and drain the eggplant thoroughly so it absorbs less oil and doesn’t turn out greasy. Don’t rush reducing the meat and tomato sauce—if it’s too runny, the casserole may be watery. Grate the cheese finely so it melts evenly into a golden crust.
How to serve
Serve warm with a fresh tomato–cucumber salad, a simple green salad with lemon and olive oil, or plain yogurt mixed with garlic and herbs. Flatbread or crusty bread on the side is great for scooping up the sauce.
Ingredients
- eggplant - 2 pieces
- ground meat - 400 g
- onion - 1 piece
- garlic - 2 cloves
- canned tomatoes - 400 g
- tomato paste - 1 tablespoon
- yogurt - 250 g
- egg - 1 piece
- yellow cheese - 80 g
- oil - 4 tablespoons
- cumin - 0.5 teaspoons
- paprika (sweet) - 0.5 teaspoons
- paprika (hot) - 1 teaspoon
- salt
- black pepper
Preparation
- Cut the eggplants lengthwise into slices about 0.7–1 cm thick. Sprinkle with salt on both sides and set aside in a colander for 20 minutes so they release their juices and any bitterness.
- After this time, rinse the slices under running water and pat them very dry with paper towels.
- Heat 3 tablespoons of oil in a large frying pan over medium heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until they soften and are lightly browned, adding a little more oil if needed. Transfer to a plate lined with paper towels.
- Peel the onion and dice it finely; finely chop the garlic.
- In the same pan, add 1 tablespoon of oil, add the onion and fry for 3–4 minutes, until it softens and turns lightly golden. Add the garlic and fry for another 30 seconds.
- Add the ground meat, break it up with a spoon and fry for 6–8 minutes, until it changes color completely and is lightly browned. Season with salt, pepper, cumin, sweet paprika and hot paprika.
- Add the canned tomatoes and tomato paste, stir and cook for 10–12 minutes over medium heat, until the sauce thickens and the excess liquid evaporates.
- In a bowl, mix the yogurt with the egg and a pinch of salt until smooth.
- Preheat the oven to 190°C. Lightly grease a baking dish with oil.
- Arrange a layer of eggplant slices on the bottom of the dish, then spread half of the meat sauce on top. Repeat the layers: eggplant and the remaining meat. Pour the yogurt mixture over the top and sprinkle with grated cheese.
- Bake the casserole for 25–30 minutes, until the top is set and nicely browned. Let it rest for 10 minutes before slicing so it can firm up slightly.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje. Podgrzewaj w piekarniku pod przykryciem, żeby nie wyschła. Po rozmrożeniu podgrzej do całkowitego ogrzania środka.
