Eggplant & Meatballs baked with veggies
- 4 long slender Eggplant
- 6 Tomatoes
- 3 Green Bell Peppers
- 3 Onions
- 1 lb. Ground Beef or Lamb
- 1/3 bunch flat-leaf Parsley, finely chopped
- 2 cloves garlic, crushed
- 1 tsp. Red Pepper Flakes
- ½ tsp. Cumin
- Salt to taste
- Black Pepper to taste
- Olive Oil
- Tomato Sauce
- Wash all veggies very well since none will be peeled.
- Cut both ends off each Eggplant and slice into 2-inch chunks. Set aside.
- Core Tomatoes and cut in quarters (or smaller if the tomato is large). Set aside.
- Core and deseed each Pepper and cut into similar sized pieces. Set aside.
- Cut 2 ½ Onions into slightly smaller chunks. Set aside.
- Dice remaining ½ Onion and put into a bowl with the Meat.
- Add Parsley, Garlic and Seasonings to the Meat. Use your hands to knead all flavors together.
- Coat the bottom of a large round pan with Olive Oil.
- Layer each of the veggies and meat in a swirling direction, starting at the outside edge first. Place one chunk of Eggplant on it’s side (peel side up). Roll a small meatball and place it next to the cut side of the Eggplant so that it is touching the flesh (this will allow all flavors to blend). Next add a chunk of Tomato, then Onion, then Pepper. Repeat as you continue to swirl into the middle of the pan until it is full. (If you don’t have a large round baking pan, using a 9×13 dish works as well.)
- Drizzle a small amount of Olive Oil over the top.
- Liberally drizzle some Tomato Sauce on top of everything.
- Pour ¼ cup Water on top.
- Bake at 350oF for 45 minutes – 1 hour.
- Serve hot along with plain yogurt and fresh bread or pide.
Lori
YUM YUM!! Just tried this for the first time tonight, and it was DELICIOUS! I am so excited to try making this for Turkish guests, as I have always been hesitant to try cooking Turkish foods for them (as they are so much better at it than I am)! Thanks, Jale!