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“I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
  2. In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
  3. Add onions and saute 2 more minutes.
  4. Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
  5. Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
  6. Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
  7. Sprinkle with parsley and serve.

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