Turkish · intermediate
Turkish Baked Eggplant And Spiced Beef Tava
Layered roasted eggplant and seasoned ground beef baked in a rich pepper-tomato sauce.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400F (200C). Toss cubed eggplants with 2 tablespoons olive oil and half teaspoon salt on a baking sheet, then roast for 20 minutes until golden.
- 02
Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add ground beef and cook for 6 minutes until browned, breaking it into small bits.
- 03
Add diced onion, green bell pepper, and garlic to the skillet. Sauté for 5 minutes until vegetables soften.
- 04
Stir in tomato paste, pul biber flakes, dried oregano, salt, and 1/2 cup hot water. Simmer for 3 minutes to create a glossy sauce.
- 05
Gently fold roasted eggplant cubes into the beef skillet mixture until combined.
- 06
Transfer skillet to oven and bake at 400F (200C) for 12 minutes until sauce bubbles and flavors meld.
A LITTLE KITCHEN KNOW-HOW
Tava Skillet Baking
Combining pre-roasted vegetables and seasoned pan-braised meats in a single vessel for a final high-heat oven bake.
Notes from the kitchen
- Pre-roasting eggplants prevents them from absorbing excessive oil and keeps their shape in the final bake.
- Pul biber adds a fruity, mild chili heat that defines traditional tava dishes without overwhelming spice.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
