Go Back
A golden-brown layered globe eggplant casserole with melted cheese and tomato slices

Turkish Layered Globe Eggplant Casserole (Bostan Patlıcanı)

A spectacular layered dish featuring roasted globe eggplant slices, a savory ground beef and pepper filling, and topped with melted cheese and fresh tomato slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 kişilik
Course: Main Course
Cuisine: Turkish
Calories: 336
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 large Globe eggplants (Bostan patlıcanı)
  • 12 oz Ground beef
  • 1 large Onion (finely chopped)
  • 3-4 tbsp Long green peppers (Anaheim or Italianelle, chopped)
  • 1 tbsp Red capia pepper (diced)
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato or Red pepper paste (Salça)
  • 2 large Tomatoes (grated, plus one extra for slicing on top)
  • ½ cup Warm water
  • 1 tbsp Olive oil (for brushing and sautéing)
  • 1.5 cups Shredded Kashar cheese (or Mozzarella)
  • 1 tsp Spices: Paprika, Red pepper flakes, and Salt (to taste)

Equipment

  • Large Baking Sheet: For the initial roasting of the eggplant slices.
  • Wide Skillet: To prepare the savory ground beef and pepper filling.
  • Oven-Safe Casserole Dish: A standard "Borcam" or any rectangular baking dish works perfectly.
  • Pastry Brush: To ensure a thin, even coating of olive oil on the eggplants.

Method
 

  1. Partially peel the globe eggplants in a "zebra" stripe pattern. Slice them into rounds about 1.5 cm (1/2 inch) thick.
    Slicing zebra-peeled globe eggplants into thick rounds for the casserole.
  2. Place the slices on a baking tray, brush both sides with olive oil, and bake in a preheated oven at 190°C (375°F) for about 15 minutes until they soften.
    Brushing eggplant slices with olive oil and roasting them on a baking sheet.
  3. In a large pan, brown the ground beef with a little oil. Add the onions, green peppers, and red capia peppers. Sauté until the vegetables are soft.
    Sautéing ground beef with chopped onions, green peppers, and red capia peppers.
  4. Stir in the garlic, tomato paste, and grated tomatoes. Pour in the water and add your spices. Let it simmer for 3-5 minutes until the sauce thickens slightly.
    Adding tomato paste, grated tomatoes, and water to the meat filling to simmer.
  5. Place the pre-roasted eggplant slices into a baking dish (Borcam).
    Placing roasted eggplant slices in a dish and topping them with the meat mixture.
  6. Spread a generous spoonful of the meat mixture over each eggplant slice and sprinkle with a bit of cheese. Repeat this for three layers to create mini "towers" or a large casserole.
    Creating a three-layer stack of eggplant, meat sauce, and grated cheese.
  7. Finish with a final layer of meat sauce, a generous handful of cheese, and a slice of fresh tomato on top.
  8. Drizzle a little extra tomato paste mixed with water around the dish. Bake at 190°C (375°F) until the cheese is bubbly and golden brown. Serve hot!
    The final result: Golden-brown baked globe eggplant casserole with melted cheese.

Video

Notes

To reduce oil absorption, brush the eggplant slices with olive oil and lightly roast them in the oven before layering. This ensures they stay tender and flavorful without making the dish feel heavy.