Accordion Eggplant Kebab Casserole with Ground Beef Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. You will need a sharp chef's knife, a cutting board, a mixing bowl, a small saucepan, a baking dish large enough to hold the eggplants in a single layer, and parchment paper.

Have your chopsticks ready to use as a cutting guide. Preheat the oven to 350°F (175°C). If you are serving with rice, start it before you begin prepping the eggplants, as it can cook while the casserole bakes.

Instructions

Prep and Stuff

1. 1Prepare the Eggplants and Filling
   Heat the oven to 350°F (175°C). Place two chopsticks on either side of each trimmed eggplant. Using a sharp knife, cut slits 1 cm apart along the top of each eggplant, slicing down to the chopsticks so you do not cut all the way through. The slits should be parallel and evenly spaced, creating an accordion effect. Set the eggplants aside.
   Look for The eggplants should have even, parallel slits that stop about 1/2 inch from the bottom.
   Tip If the eggplants are large, use more chopsticks or a wooden spoon handle to guide the knife.
2. 2Mix the Meat Filling
   In a mixing bowl, combine the ground beef, grated onion, minced garlic, kosher salt, black pepper, red pepper flakes, and ground paprika. Use your hands or a spoon to mix until the ingredients are evenly distributed and the mixture becomes slightly tacky, about 1 minute.
   Look for The filling should be well combined and hold together when pressed.
   Tip Grating the onion adds moisture and flavor without chunky pieces.
3. 3Stuff the Eggplants
   Gently open each slit in the eggplants and stuff with the meat mixture, pressing it in firmly so the slits are filled but not overflowing. Use about 2 tablespoons of filling per slit, depending on the size of the eggplant. Place the stuffed eggplants in a baking dish, cut side up.
   Look for The eggplants should look plump and evenly filled.
   Tip If any filling remains, you can mound it on top or around the eggplants.

At the end of this phase, you should have four eggplants with even, parallel slits, each stuffed with the seasoned ground beef. The filling should be visible in the slits but not overflowing.

The eggplants should be placed in a baking dish, ready for the sauce. The kitchen will smell of garlic and spices from the filling.

Sauce and Bake

4. 4Make the Tomato Butter Sauce
   In a small saucepan, melt the butter over medium heat. Add the tomato paste and stir for 1 minute until it darkens slightly and becomes fragrant. Pour in the hot water and add the salt. Bring to a simmer and cook for 2 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
   Look for The sauce should be a deep red, glossy, and easily pourable.
   Tip Simmering the tomato paste with butter removes any raw taste and deepens the flavor.
5. 5Pour Sauce Over Eggplants
   Pour the tomato butter sauce evenly over the stuffed eggplants, making sure to get some sauce between the slits and around the base of each eggplant. The sauce should pool slightly in the baking dish but not submerge the eggplants completely.
   Look for The eggplants should be coated with sauce, with some sauce in the dish.
   Tip Use a spoon to gently lift the edges of the eggplants to let the sauce flow underneath.
6. 6Cover and Bake
   Cover the baking dish with parchment paper. Place in the preheated oven and bake for 35 minutes, or until the eggplants are tender and the meat is cooked through. The internal temperature of the ground beef should reach 160°F (71°C).
   Look for The eggplants should be soft and easily pierced with a fork, and the sauce bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The parchment paper helps trap steam and keeps the eggplants moist.

After this phase, the sauce is poured over the eggplants, and the dish is baking in the oven. You should see the sauce bubbling around the edges, and the aroma of tomato and butter will fill the kitchen. The eggplants will gradually soften and absorb the sauce. Check that the meat is cooked through before proceeding.

Rest and Serve

7. 7Rest and Serve
   Remove the baking dish from the oven and let it rest for 5 minutes. Carefully transfer the accordion eggplants to a serving plate using a spatula or tongs, keeping the slits intact. Spoon any remaining sauce from the dish over the top. Serve hot with jasmine rice.
   Look for The eggplants should hold their shape but be very tender.
   Tip Resting allows the juices to redistribute, making the eggplants easier to handle.

When you pull the dish from the oven, the eggplants should be tender and glistening with sauce. Let them rest for a few minutes, then carefully transfer them to a serving plate. The slits should hold together, and the meat should be juicy. Spoon the remaining sauce over the top and serve with hot jasmine rice.

Common mistakes

One common mistake is cutting the eggplants too deeply, which causes them to fall apart. Using chopsticks as a guide prevents this. Another mistake is overstuffing the slits, which can push the filling out during baking.

Press the filling in gently but firmly. Also, do not skip the parchment paper cover; it keeps the dish moist. Finally, be careful not to undercook the meat—check the temperature to ensure it reaches 160°F (71°C).

How to tell it’s done

The casserole is done when the eggplants are very tender and can be easily pierced with a fork. The meat filling should be cooked through, and an instant-read thermometer inserted into the center of the meat should register at least 160°F (71°C).

The sauce should be bubbling and slightly thickened. The eggplants will look slightly collapsed and glossy, and the tops of the meat may be browned. Let the dish rest for a few minutes before serving to allow the juices to settle.

• Ground meat: 160°F (71°C) in the thickest part