Patlican Oturtmasi – Eggplant layered with meat
09. Mar, 2010 
3 Comments
1lb ground lamb or beef
1 large or 2 medium eggplants
1 finely chopped onion
2 tbspns olive oil
2 minced tomatoes
2 bell peppers, sliced
Salt & Pepper to taste
Water
This delicious Turkish meal is one of my favourite standbys and never fails to please. A subtle and delicious combination of meat and vegetables, it is a quick meal to assemble – and can be on the table in 45 minutes.
1. Cut the stems off eggplants and cut lengthwise, then cut into small squares, making sure each square has a side of the beautiful deep purple skin. Cover with salt and leave to drain. (I skip this step if I am in a hurry.)
2. Saute the onion in olive oil for about 3 minutes or until the onions start to turn brown. Do not brown thoroughly as the onion will taste bitter. Add the tomatoes, salt and pepper and blend well. Set aside.
3. Heat olive and lightly saute eggplant until it takes on a slightly burned look.
4. Arrange in an ovenproof dish from bottom to top: eggplant, meat, tomato, green pepper and onion. Add salt to taste. Pour hot water to barely cover and baked at 350 degrees for about 30 minutes. Add small amounts of extra water as necessary.
Serve hot with rice pilav.
tadini cikar! (Enjoy.)
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This sounds delicious… AND I have all of the ingredients in my fridge already. Thanks for the dinner idea.
I made the Patlican Oturtmasi for dinner tonight and we loved it!
Served with whole wheat couscous and topped with balkan style yogurt and
fresh parsley.
I’m so glad you enjoyed it Carla! I sometimes slice the eggplant vertically but it still tastes the same! Whole wheat couscous and yogurt with parsley sounds like a wonderful accompaniment. Pita bread would be good, too!