Eggplant with Meat, Baked – GEORY KAVKAZ

1. INGREDIENTS (Serves 6)

Main Components:

• 1–1.2 kg eggplants, cut into thick rounds or large chunks
• 600–800 g ground meat (lamb or beef, or a mix)

Aromatics:

• 2 onions, sliced into rings or wedges
• 3–4 garlic cloves, minced
• 1–2 tomatoes, chopped (or 200 ml tomato purée)
• 2 bell peppers (any color), cut into chunks

Seasonings & Liquid:

• 3 tablespoons vegetable oil (sunflower or olive)
• 1 teaspoon salt, ½ teaspoon black pepper
• Optional: 1 teaspoon paprika or smoked paprika for warmth
• 1–1.2 liters hot water or meat broth

Garnish:

• Fresh parsley or cilantro, chopped
• Optional: a drizzle of yogurt or cream

2. PREP & SAUTÉ BASE LAYER

1. Preheat oven to 180 °C (360 °F) or prepare coals/coals embers for outdoor cooking.
2. In a heavy pot or oven-safe skillet, heat oil over medium-high heat.
3. Sauté onions until translucent (~5 minutes), stirring to pick up browned bits.
4. Add garlic and cook for ~1 minute until fragrant.
5. Add bell peppers and cook another 2–3 minutes.
6. Stir in chopped tomatoes (or purée) and paprika, cooking until tomato breaks down and oil rises slightly.

3. BROWN THE MEAT

1. Push vegetables to the side and add ground meat in batches (so as not to overcrowd).
2. Brown the meat thoroughly—5–7 minutes—breaking it apart and mixing into the vegetables.
3. Season the mixture with salt and pepper. Let it simmer briefly for flavors to meld.

4. LAYER EGGPLANT & ADD LIQUID

1. Layer eggplant pieces over the meat mixture. Arrange neatly for even cooking.
2. Gently push eggplant pieces to allow liquid to settle in the gaps.
3. Pour enough hot water or broth to just cover the eggplant.
4. Bring to a gentle simmer; then cover with a tight-fitting lid or foil.

5. BAKING OR SIMMERING

1. Bake in the preheated oven for 25 minutes, or cook over coals at medium heat.
2. After 25 min, remove lid/foil, stir gently, then bake another 15–20 minutes uncovered until:
   • Eggplant is soft and tender
   • Liquid has reduced to a rich, saucy consistency
3. If needed, broil for 2–3 minutes for a light caramelization on top.

6. REST, GARNISH & SERVE

1. Remove from heat and let rest for 5 minutes, covered.
2. Garnish with fresh parsley or cilantro and optionally a drizzle of yogurt or cream.
3. Serve hot—great with:
   • Crusty bread or lavash to soak up the sauce
   • Rice, bulgur, or flatbread
   • A simple salad of cucumbers, tomatoes, or pickles

✅ NOTES

• Layering matters: meat base, then eggplant on top—each cooks in its own rhythm.
• Slow-bake ensures tenderness and lets flavors deepen naturally.
• Minimal seasoning allows the rich eggplant‑meat synergy to shine.
• Outdoor ember cooking adds a soft smoky nuance.