Eggplant & seasoned ground beef baked in a rich sauce with spices, and fresh veggies! 

This is traditionally cooked on skewers on the grill, but I love making it in the oven because it stays so juicy!

2 lbs ground beef. 

2-3 eggplants. About 2 lbs. (I’m using Japanese eggplants but any type will work.)

2-3 tomatoes

2 Anaheim or bell peppers

3/4 cup finely chopped onion

1/2 cup chopped parsley

2-3 tsp salt

1 tsp black pepper

1 tsp Allspice

1/2 tsp cumin

1 egg

2 Tbsps bread crumbs 

4 or 5 Tbsps yogurt

Small size potatoes

1 Tbsp olive oil

SAUCE INGREDIENTS-

1/2 cup water

1 Tbsp tomato paste

1 tsp pepper paste (optional)

1 tsp salt

Add beef to a bowl and season with salt, pepper, cumin and Allspice Bring in the chopped onions and parsley.

Add the egg, bread crumbs, and add the yogurt slowly while mixing until you get the desired consistency.

 Form meatballs, (approximately big egg sizes)

Set aside. ( I prefer to prepare this mixture a day before and keep it one night in the fridge)

Slice eggplants into 3/4” discs.

Slice potatoes, into half or 3 slices depending on its size.

Slice tomatoes into 1/2” discs.

Cut peppers into 2” pieces.

Add olive oil to the baking dish.

Preheat oven to 400 (Convection is preferred)

Place meatball between 2 slices of eggplant and squeeze together gently. 

I do it as one row of eggplant and one row of potatoes, it’s up to you.

Start assembling around the baking dish, adding tomatoes and peppers in between.

Pack everything in tightly because there will be shrinkage.

Prepare the sauce and pour over entire dish.

Cover with parchment and foil and bake for 45-60 minutes.

 Uncover and baste with juices. 

Continue baking another 20 minutes or until eggplants are tender. Serve with rice pilav and enjoy!

Notes of the cook:

1) Add hot Aleppo pepper to the meat, and hot pepper paste to the sauce, if you like it spicy.

2) You may cancel the potatoes and keep only the eggplant