At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 45 minutes
• Cook time: 45–50 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 410 kcal
• Protein: 25 g
• Carbohydrates: 28 g
• Fat: 24 g
• Fiber: 12 g
• Sodium: 706 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 4 medium eggplants
• 400 g (14.1 oz) medium-fat ground beef (about 85% lean)
• 1 onion
• 1 egg
• scant 1/2 cup (100 ml) plain dry breadcrumbs
• 1 tsp fine salt
• 5–6 sprigs parsley
• 1 tsp ground black pepper
• 1 tsp pul biber or Aleppo-style red pepper flakes

Sauce

• 2 tbsp neutral oil
• 1 tbsp biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
• 1 cup (240 ml) hot water

Directions

1. Combine the ground beef, onion, egg, breadcrumbs, salt, parsley, black pepper, and red-pepper flakes. Knead until cohesive and shape into patties about the diameter of the eggplant.

2. Cut the eggplants into medium-thick rounds. Soak them in salted water to reduce bitterness, then drain and pat dry.

3. Cook the pepper paste in the oil for 1 minute, then whisk in the measured hot water.

4. Alternate the eggplant rounds and meat patties tightly on skewers or in a baking dish.

5. Pour over the sauce, cover with foil, and bake at 400°F (205°C) for 30 minutes. Uncover and bake 15–20 minutes more, until the eggplant is tender and the meat reaches 160°F (71°C).

6. For extra color, move the dish near the top of the oven and briefly increase the heat to 400°F (200°C), watching closely. Serve hot.

Sources

1. USDA FoodData Central — April 2026 data release