Turkish Beef With Eggplant Recipes

TURKISH EGGPLANT AND GROUND BEEF CASSEROLE

Steps:

• Begin by peeling your eggplants. Using a vegetable peeler, begin at one end and remove a strip of peel from end to end. Leave a strip of peel about the same width, then peel another strip from end to end.
• Repeat this until your eggplant is peeled in a striped pattern. Peel all eggplant this way.
• Slice the eggplants about 1/4-inch thick. Put all the eggplant slices in a large bowl of salty water and let them soak for about 30 minutes. This removes the bitterness.
• Slice the green pepper into thin rings. Grate 1 tomato. Peel and chop the onion finely and fry it in 1 tablespoon of olive oil until tender.
• Add the green pepper slices and continue frying until soft. Add the ground beef and fry until browned. Add the grated tomato, tomato paste, and spices.
• Cover the pan and let the meat simmer for about 10 minutes. Remove from the heat.
• Grate the other 3 tomatoes and put them in a small saucepan.
• Add the tomato paste, salt, pepper, oregano, and sugar and let the sauce simmer for about 10 minutes. Remove from the heat.
• Remove the eggplant slices from the water and blot them dry with paper towels.
• Fry them on both sides in vegetable oil until tender and golden brown on both sides. Drain them well on paper towels.
• Line the bottom of a large baking tray with the fried eggplant slices to make a single layer. Make sure there are no gaps between the pieces.
• Spread the tomato sauce over the eggplant. Next, cover the tomato sauce layer with the meat mixture.
• In a large pan, melt the butter over high heat. Add the flour and turn it around a few times with a wooden spoon.
• Add the milk and seasonings and use a wire whisk to make the mixture smooth as it thickens. Your béchamel sauce is ready when it's the consistency of pudding.
• Pour the hot béchamel sauce over the meat layer, covering it completely. Sprinkle the grated cheese evenly over the top of the casserole.
• Bake the casserole in a 360 F / 180 C oven until the top turns golden brown.
• Remove the casserole from the oven and let it rest for at least 10 minutes before cutting it into squares.
• Serve your musakka with Turkish-style rice pilaf.

TURKISH-STYLE BEEF AND EGGPLANT STEW

Steps:

• Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.

TURKISH BEEF WITH EGGPLANT

Steps:

• Cut the eggplant into 1-inch cubes. Layer them in a colander, sprinkling the layers with salt. Set on a plate and let the eggplant sit for 30 minutes. Turn on the broiler. Rinse the eggplant and pat the cubes dry with paper towels. On a rimmed baking sheet, sprinkle the eggplant with 2 T of oil and toss with your hands to coat all over. Rub the ski side of the bell pepper with the oil remaining on your hands, tuck the pepper, skin side up, on the baking sheet, broil the pepper and eggplant about 6 inches from the element, turning the eggplant often, for 10 minutes or until the eggplant and peppers are charred. (The eggplant may not be cooked through.). Meanwhile, in a large, dry flameproof casserole over medium-high heat, brown the meat, turning it often, until it is crumbled. Use a slotted spoon to transfer the meat to a bowl. Discard the liquid in the pan. Wipe out the an, heat 2 T of oil and add the onions, salt and pepper, cook, stirring often, until the onions soften, Remove the skin from the bell pepper. Coarsest chop the pepper flesh. Add the pepper, eggplant, tomatoes, and water to the onions, stir in the meat. Cook over high heat, stirring constantly, until the mixture bubbles at the edges. Cover and simmer for 20 minutes. Add more water to the pan if it seems dry. Sprinkle with parsley and serve at once with rice pilaf.