A rich and creamy Middle Eastern cheesy baked eggplant casserole layered with spiced meat sauce and topped with crunchy pistachios and juicy pomegranate.
Author:Caroline Jones
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
Scale
2 large eggplants, sliced into thick rounds
2 tablespoons olive oil
Salt and black pepper to taste
1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon chili flakes
2 cups mozzarella cheese
1/2 cup cream cheese
1/4 cup grated parmesan cheese
1/4 cup pomegranate seeds
1/4 cup chopped pistachios
2 tablespoons chopped parsley
Fresh mint leaves for garnish
Instructions
Preheat the oven to 400°F (200°C).
Brush eggplant slices with olive oil and season with salt and pepper. Roast for 20-25 minutes until golden and tender.
Heat olive oil in a skillet over medium heat. Cook onion until soft, then add garlic and tomato paste.
Add ground beef, paprika, cumin, cinnamon, chili flakes, salt, and pepper. Cook until rich, deeply browned, and fragrant.
In a bowl, combine mozzarella cheese, cream cheese, and parmesan until creamy and smooth.
Spread part of the cheese mixture into a baking dish. Layer roasted eggplant slices and spoon over the spiced meat sauce. Repeat layers and finish with extra cheese on top.
Bake for 20 minutes until bubbling and golden around the edges.
Top with pomegranate seeds, chopped pistachios, parsley, and fresh mint before serving warm with crusty bread or rice.
Notes
For a lighter version, use lean ground turkey and reduced-fat cheese.
For a vegetarian option, replace meat with lentils and mushrooms.
For a gluten-free version, ensure all seasonings and cheese blends are gluten-free certified.