Low FODMAP Turkish eggplant casserole
Today I have a recipe for a delicious low FODMAP Turkish eggplant casserole for you. A casserole made with eggplant, minced meat and tomatoes which is served with Turkish rice (pilav). So so good!
This is not my own recipe, but it comes from the amazing Turkish/Dutch food blog Mijn Mixed Kitchen. I adapted it, so it is also suitable for people eating low FODMAP.
I love the soft eggplant combined with the tomatoes and minced meat. Especially when you serve Turkish pilav (rice) with it.
Note that the Turkish eggplant casserole has a long preparation time, if you don’t have so much time on the day you want to serve the dish, you can also prepare it the day before and heat it up in the oven for half an hour again when you want to serve it.Print
I made a low FODMAP Turkish eggplant casserole with tomatoes and minced meat. Delicious and easy to make! Gluten-free and lactose-free
- 2 eggplants
- 300 g roma tomatoes or 1 can of tomato cubes
- 350 g of lean minced meat
- 1 handful of parsley
- Cumin, allspice, salt and pepper
Pilav (Turkish rice)
- 240 g Turkish rice
- ½ cube chicken stock
- 1 cube of butter
- 350 ml boiling water
For the oven dish
- Preheat the oven to 180 degrees Celsius.
- Peel the skin of the tomatoes (make a cross in them with a knife and put them in boiling water for a few seconds, this makes it easy to peel off the skin).
- Peel the skin off the eggplant alternately with a vegetable peeler, so you get stripes. Cut the eggplant into thick slices and cut them in half. Cut the tomatoes into cubes.
- Mix the spices and the parsley with the minced meat and knead it together. Don’t be too careful with the spices, the meat needs quite a lot of spices to flavour it well.
- Take an oven dish and put some butter or oil onto it. Alternately put a slice of eggplant and some minced meat into the oven dish. Continue doing this until you have finished all the eggplant and meat. Sprinkle the tomato cubes on top and add some salt. Be careful that the tomatoes do not contain too much water otherwise, a lot of moisture will come out during the baking.
- Put some aluminium foil over the Turkish eggplant casserole and put it in the oven for one and a half hour. Then take the aluminium foil off and put it in the oven for another half an hour.
For the pilav
- You can buy pilav in the Turkish supermarket. It is different from normal rice and looks more like risotto rice. It has the name pirinç or pilav on the package.
- Put the rice in a pan, add some salt to it and an ample amount of boiling water. Put the lid on the pan (do not put it on the stove) and leave it for 15 minutes. Then strain off the rice and rinse it with cold water.
- Put the pan on the stove and melt a cube of butter in it. Add the rice and bake it for a few minutes. Then add the ½ cube of chicken stock and the boiling water.
- Put the lid on the pan and bring the water to boil. Stir it through once more, lower the heat and put the lid on the pan again. Leave the rice to boil until all the water has evaporated. Then take the pan off the stove and leave it for 15 minutes with the lid on the pan.
- Serve the rice in the traditional Turkish way by putting it in a bowl and turning the bowl over on your plate. Serve the eggplant dish next to it.
- Prep Time: 45 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Oven
- Cuisine: Turkish
Together we go for a calm belly!
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Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.