Patlıcan Oturtma is a traditional Turkish dish often served at “esnaf lokanta” restaurants, known for offering comforting, home-style meals. This recipe is similar to Moussaka or Karnıyarık, but it has a unique twist: instead of being stuffed, the spicy ground meat mixture is layered on top of individual slices of tender, roasted eggplant, hence the name “Oturtma” (Placed).

This eggplant and meat dish is a perfect balance of savory and spicy flavors, making it a beloved staple of Turkish cuisine. It’s typically paired with rice pilaf and cacık (a refreshing yogurt-cucumber dip) or simply served with a side of plain yogurt. Whether you’re familiar with Turkish food or exploring it for the first time, this recipe is easy to follow and packed with authentic flavors!

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Ingredients:
• 3 large eggplants / aubergines (bigger varieties, black bell, black beauty)
• 300 g ground beef or lamb
• 2 medium size onions
• 6 garlic cloves
• 10 medium green chilies
• 3 tomatoes, 500 g
• 2 tbsp butter
• 1 cup olive oil for frying
• 1/2 tsp ground black pepper
• 2 tsp pul biber (Turkish red pepper flakes) or chili flakes
• 1 tbsp tomato paste
• 1 tbsp red pepper paste (biber salcasi)
• 2 tsp salt (or to taste)
Instructions:
1. Peel the eggplants in stripes, remove the stem and bottom parts
2. Cut into thick 2 – 3 cm / 1 inch thick round slices.
Optionally soak in salted water to get rid off the bitter taste, if using bitter varieties.
Soaking in salted water helps to remove bitterness, but is optional based on the eggplant variety
3. Heat up the oil in a large enough frying pan over medium fire, heat up until sizzling hot
4. Pat dry and add the eggplants in batches, fry for 6 – 8 mins until both sides are golden brown.
5. Transfer onto a tray or large plate with paper towels or cooling rack to drain the excess oil
6. Finely chop 2 onions, finely slice 6 garlic cloves and de-seed and finely slice 4 green chilies
7. Roughly chop or dice 2 tomatoes and cut the remainig tomato into 1/2 cm thick slices
8. Heat up a large pan until over high heat, add the ground meat, stir and mash with a spatula to break up large clumps
9. Stir and sautee the ground meat until it releases and absorbs its juices and nicely browned
10. Add the chopped onions, sliced chilies, stir and cook for 5 mins, until the onions are soft
11. Add 2 tbsp butter, 1 tbps red pepper paste, 1/2 tsp black pepper, 2 tsp pul biber and the garlic.
12. Stir and cook on low heat until combined and the garlic is fragrant
13. Add chopped tomatoes, 1 tsp salt and cook while stirring occasionally for 15 mins until the tomatoes are fully softened
14. Heat up a small sauce pan, add 1 tbsp tomato paste, 1 tsp salt and 2 cups of water.
15. Stir to combine and bring to a boil, let it simmer for 5 mins until the sauce is a bit thickened
16. Pre-heat the oven to 180°C / 360°F
17. Arrange the fried eggplants in a baking pan, gently press and make an indentation in the middle with a spoon
18. Place 2 tbsp filling on top of each eggplant and distribute evenly
19. Place tomato slices on top of each eggplant and top with green chili slits for garnish
20. Carefully drizzle the tomato sauce over the eggplants and into the baking pan
21. Bake in the oven for 25 – 30 mins or until the sauce is thickened and the tomatoes are nicely roasted
22. Serve warm with fresh bread or rice pilaf and cacik. Enjoy!

Music provided by Epidemic Sound

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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