This Bodrum-style oven dish pairs beef and eggplant with thyme in a rich tray bake.
16 min prep 24 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
To start, sear the eggplant for 6 minutes.
Add the meat and sauce.
In the pot, add enough liquid to come level with the ingredients.
Bake the tray for 18 minutes.
Let it rest for 5 minutes so the heat spreads evenly into the ingredients.
When serving, drizzle fresh herbs or hot oil over the top.
💡 Tip: Searing the eggplant for 6 minutes first helps it hold together in the tray.
🍽️ Serving suggestion: Serve hot with bread and a green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~326
kcal calories
24
g protein
12
g carbs
20
g fat
9.4g
Sugar
7.9g
Fiber
79.8mg
Sodium
6.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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