Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)

Ingredients Nutrition


  1. Sprinkle the eggplant slices with 1 tsp salt and let sit 20 minutes; rinse thoroughly and drain. (This step releases some of the bitter juices from the eggplant.).
  2. In a flameproof casserole or ovenproof large skillet, saute the lamb in butter until browned on all sides.
  3. Add onions and saute 2 more minutes.
  4. Toss together the beans through tomatoes with remaining 1 tsp salt plus pepper to taste and arrange atop the meat and eggplant.
  5. Add water to almost cover the vegetables, sprinkle with paprika and bring to a boil over moderate heat.
  6. Transfer to a preheated 350F oven and bake 50-60 minutes until lamb is tender.
  7. Sprinkle with parsley and serve.
Most Helpful

Excellent traditional Turkish fare that I have eaten and made many times before, but never wrote the recipe down!! Kuzu is Turkish for Lamb and Guvec is the name of a stew that is cooked in a little earthenware dish.....very good indeed and I was surprised and delighted to find an authentic recipe on zaar. You don't usually add beans - but I did add them this time, it was still very good - although the beans are usaully cooked by themselves in olive oil with fresh onions and tomatoes. Made for NA*ME tag game - thanks echo echo! FT:-)

French Tart August 03, 2007