No-fry Eggplants with Ground Beef / Kızartmadan Patlıcan Oturtma

Eggplant Served

Turks love to make eggplant dishes. There is a huge variety of things you can prepare with eggplants; from pickles to main dishes, from salads to starters. However most of the dishes require frying. I hate frying, makes not only the kitchen smell but also me. This recipe doesn’t require the eggplants to be fried, so the dish itself is more light but still very delicious. I suggest you prepare a nice typical rice pilaf and a refershenning tomato salad next to it. Makes my husband a very happy man, I hope your partners will be happy too.

 

Eggplant has a spongy texture, this makes it absorb a huge amount of oil when fried, so in order to eliminate this, use the oven. After you make them look like they are wearing old fashioned pyjamas by peeling them in stripes, cut to 1,5 cm thick slices. I do not advise you to peel completely as when you do they tend to become too soft and marsh-mellow looking. Don’t work about the sourness of the parts that are not peeled, you will not notice it when the eggplants are cooked. Place them in an over tray. Add olive oil and salt and mix. Make sure they are all flat. Keep in oven for about half an hour and right in the middle flip them over so all sides are cooked.

The rest is in the recipe below. While the eggplants are cooking prepare the ground beef and potatoes seperately. You can skip the potatoes, but I believe it makes the dish richer.

Eggplant 1Eggplant 2Eggplant 3

 

 

 

 

 

 

You combine in stages; in the bottom potatoes with tomoto, in the middle eggplants on top ground beef and slices of tomato. Enjoy this colorful and tasty dish. 

Eggplant with Ground Beef without Frying / Kızartmadan Patlıcan Oturtma
Print Recipe
No frying, more healthy, but still tasty.
Servings Prep Time
6 persons 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 persons 15 minutes
Cook Time
45 minutes
Eggplant with Ground Beef without Frying / Kızartmadan Patlıcan Oturtma
Print Recipe
No frying, more healthy, but still tasty.
Servings Prep Time
6 persons 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 persons 15 minutes
Cook Time
45 minutes
Ingredients
Eggplants
Meat filling
Potatoes
Final
Servings: persons
Instructions
Eggplants
  1. Wash the eggplants and peel them vertically in stripes; as if they are wearing pygamas. Then slice them about 1,5 cm thick.
  2. Place the eggplant slices on an oven tray. Sprinkle with olive oil and salt. Mix well and make sure they all lay flat on the tray. Cook in a pre-heated oven at 180 C for about half an hour. Half way flip over the eggplants to make sure both sides get a chance to be cooked.
Meat
  1. Meanwhile in a pot add two table spoons of olive oil and chopped onions. Saute until the onions are soft, then add the ground beef meat.
  2. Cook, stirring until the meat changes color.
  3. Then also add the peppers that you have taken out the seeds and chopped and the crushed garlic. Cook all for 1-2 minutes.
  4. Add salt and red pepper flakes if you choose to add. Mix, cover the lid and closed the heat.
Potatoes
  1. In another wide and shallow skillet skillet add 3 table spoons of olive oil to heat. Peel and slice the potato. Make the slices thin, so they cook faster. Add to the heat and slightly fry. Then sprinkle with salt.
  2. Peel and chop to small pieces a tomato and add. Cook 5-10 minutes.
Final
  1. By now the eggplants are probably ready. Pour them on the potatoes and on top pour all the ground beef mixture.
  2. On top lay flat large slices of tomato. You do not need to peel these. Pour enough boiling water to reach half the hight of the dish. Cook until the water boils once and again. Rest for 5 minutes and serve warm.
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