Eggplant-Meatball Casserole (Fırında Köfteli Patlıcan)

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 This delicious eggplant and meatball recipe was highly inspired by another recipe I found Eggplant-Meatball Casserole (Fırında Köfteli Patlıcan)

This delicious eggplant and meatball recipe was highly inspired by another recipe I found at one of Turkey’s most popular and successful food blogs: “Antep kebap” (Antep Kebabı). I liked the idea of having meatballs and eggplant–my favorite vegetable–but I didn’t follow the recipe strictly. I think this is the good side of casserole dishes; they give you room for flexibility. In the end it turned out to be a light and tasty recipe.

I particularly like meatball casserole dishes, because (1) they are really easy to make and (2) in the end they are delicious. I usually make meatballs from 2 lb of ground lamb and beef. Later I freeze meatballs and use them whenever I need them. As you can imagine, when you have already made frozen meatballs, making any kind of meatball casserole dish takes almost no time.

 This delicious eggplant and meatball recipe was highly inspired by another recipe I found Eggplant-Meatball Casserole (Fırında Köfteli Patlıcan)

2-3 eggplants, peeled in stripes and cut in 1 inch rounds
2 tomatoes, sliced
1 or 1/2 banana pepper for each meatball
1 big onion, chopped
5 cloves of garlic, sliced
1/4 cup olive oil
salt

for meatball (I used half of the meatballs from this batch for the recipe; the other half went straight to the freezer)1 lb ground meat
1-2 slice of stale bread, processed in a food processor or grated
1 eggs
1/2 tsp cumin
1/2 tsp ground black pepper
1/2 tsp oregano leaves
1/2 tsp salt
1 big clove of garlic, minced
1 onion, grated or finely chopped
1/2 parsley, finely chopped
(the original recipe didn’t ask for cumin, oregano leaves, onion, and garlic for the meatball part)

-Mix well all the ingredients for meatball in a bowl and make round , half inch thick meatballs.
-Peel the eggplants in stripes and cut them in rounds. Place the rounds in a casserole.
-Place one meatball on each eggplant round.
-Scatter chopped onion and garlic on meatballs.
-Underneath onion and garlic, you’ll still see your small eggplant and meatball towers; put one slice of tomato and one or half banana pepper (or any pepper you want) on each eggplant+meatball tower.
-Salt to your taste and pour 1/4 cup of alive oil on top.
-Cover tight with aluminum foil and bake for an hour at a preheated panggangan at 450F. After an hour uncover, and bake for another 10-15 minutes.

I served eggplant and meatball casserole with bulgur pilaf and yogurt.

 This delicious eggplant and meatball recipe was highly inspired by another recipe I found Eggplant-Meatball Casserole (Fırında Köfteli Patlıcan)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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