Eggplant and minced meat casserole a la Sali

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 beefsteak tomatoes
• 500 g minced beef
• 1 onion(s)
• n. B. garlic clove(s)
• Spice mix (kofte spice)
• salt and pepper
• e.g. tomato sauce (Salca Domates Biber) or pizza sauce
• oil
• 1 Pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also tastes good with potatoes

Slice the eggplant, tomatoes, and garlic. Mix the ground beef with the kofte seasoning, salt, pepper, grated onion, and chopped chili peppers, and form flat patties. Briefly fry the eggplants on both sides in oil and place them side by side in a baking dish. Place the patties on top, followed by the tomato slices. Mix the Turkish tomato sauce (or pizza sauce) with the garlic and pour over the patties. Bake at 180°C for about 30-40 minutes. Serve with rice, bulgur, or baguette. This casserole is a recipe from a Turkish colleague, who brought it home a few times. It can be eaten hot or cold. I think it tastes better reheated. I’m not an eggplant fan, but it tastes amazing! Add garlic and chili peppers as desired. I always use two garlic cloves and one chili pepper (seedless). It’s a matter of taste and heat. You could probably use potatoes instead of eggplant, but I haven’t tried it yet.