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

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)

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