Turkish · Dinner
Fried Eggplant with Meat Sauce
Turkish patlıcan kızartma pairs fried eggplant rounds with a spiced ground beef and tomato sauce, seasoned with garlic, paprika and cumin. The eggplant is salted, dredged and shallow-fried until golden, then topped with the simmered meat sauce and served warm with garlic yogurt.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
642Calories
35.4gProtein
39.8gFat
39.1gCarbs
12gSugar
9.4gFiber
1240mgSodium
104mgChol
10.5gSat Fat
1230mgPotassium
145mgCalcium
5.2mgIron
2.5mcgVitamin B12
24mgVitamin C
high-fiber
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Slice the eggplant into 1/2-inch rounds, sprinkle both sides with salt, and let sit in a colander for 15 minutes.
2
Pat the eggplant rounds dry with paper towels to remove the drawn-out moisture and surface salt.
3
Coat each eggplant round lightly in flour, shaking off the excess.
4
Fry
Heat olive oil in a skillet over medium-high heat and fry eggplant rounds 3 to 4 minutes per side until deep golden and tender.
5
Sauté the onion and garlic over medium heat for 3 minutes until softened and translucent.
6
Brown the ground beef over medium-high heat for 5 minutes, breaking it up, until no pink remains and edges brown.
7
Simmer
Stir in tomato, tomato paste, cumin, paprika, and water; simmer over medium-low heat for 8 minutes until sauce thickens.
8
Arrange the fried eggplant rounds on a plate and spoon the meat sauce evenly over the top.
9
Stir the grated garlic into the yogurt in a small bowl until smooth.
10
Plate
Drizzle the garlic yogurt over the eggplant and meat sauce, scatter parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 22 small eggplant (about 250g)
- 1 tsp1 tsp salt, for salting the eggplant
- 1/2 cup60g all-purpose flour, for dredging
- 6 tbsp6 tbsp olive oil, for frying
- 11 onion (about 40g)
- 4 cloves4 cloves garlic
- 1 cup180g tomato
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp paprika
- 1/2 cup120ml water
- 1/2 cup120g plain yogurt
- 1 clove1 clove garlic, for the yogurt
- 2 tbsp2 tbsp parsley, for garnish
