Lamb, eggplant, tomato, and peppers bake slowly in clay until tender.
25 min prep 110 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the eggplants into large pieces and soak in water for 15 minutes.
Spread the lamb over the base of the clay pot.
Mix vegetables, garlic, and olive oil with the meat.
Cover the pot and bake at 180°C for 90 minutes.
Uncover and reduce the juices for 15 more minutes.
💡 Tip: Leaving the vegetables chunky keeps them from collapsing during the long bake.
🍽️ Serving suggestion: Serve hot with rice pilaf and cacik.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~500
kcal calories
32
g protein
24
g carbs
31
g fat
14.7g
Sugar
10.4g
Fiber
108mg
Sodium
15g
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.
Very filling, for a really hungry day
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