Turkish Eggplant Meatball Skillet with Melted Cheese Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a cheese that melts well and shred it yourself from a block — pre-shredded cheeses often contain anti-caking agents that hinder melting.

Let the skillet rest for a minute after removing it from the heat before serving; this allows the cheese to set slightly, making it easier to serve while still stretchy.

If you like a little heat, add a pinch of red pepper flakes or a sliced chili with the vegetables. For a more substantial meal, serve the skillet with rice, bulgur, or crusty bread to soak up the savory sauce. The leftovers are excellent the next day — the flavors meld even more overnight.

Variations

• Lamb Meatballs: Swap the ground beef for ground lamb and add a pinch of ground allspice or cinnamon to the meatball mixture for a more traditional Turkish flavor profile.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a finely chopped fresh chili to the vegetables while they cook, or stir some into the meatball mixture for a subtle heat.
• Baked Version: After assembling the skillet, transfer it to a 375°F (190°C) oven for 15-20 minutes instead of simmering on the stovetop, then top with cheese and bake until melted.
• Vegetarian: Skip the meatballs and double the eggplant and peppers, or add chickpeas for protein. Use a vegetarian cheese that melts well, and simmer the vegetables with the tomato broth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until hot and the cheese is melted again.

Freezer

Freeze the cooked skillet (without the cheese, if possible) for up to 2 months. Thaw overnight in the fridge, then reheat and add fresh cheese before serving.

Reheat

Reheat in a skillet over medium-low heat, covered, until hot and the cheese is bubbly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheese will solidify when cold, but it will re-melt when reheated. Let the dish cool for no more than 2 hours before refrigerating.

You can prepare the meatballs and slice the eggplant up to a day ahead. Keep the meatballs in the refrigerator and the eggplant in a bowl of water in the fridge.

When ready to cook, drain and pat the eggplant dry. The full skillet can also be assembled and refrigerated before baking, but the video method cooks everything on the stovetop, so adjust accordingly.

Serving ideas

Serve the skillet hot, straight from the pan, with a spoon to scoop out generous portions of eggplant, meatball, and melted cheese.

The cheese will stretch beautifully as you lift it. Pair with warm flatbread or crusty bread to mop up the jammy tomato sauce, and a simple green salad on the side for brightness.

For a traditional Turkish meal, serve with a side of bulgur pilaf or rice.

A dollop of thick yogurt on top adds a cool, tangy contrast to the rich, savory skillet — though the video doesn't show it, it's a common accompaniment. Leftovers can be reheated gently on the stovetop or in the microwave.

Frequently asked questions

Recipe card

Turkish Eggplant Meatball Skillet with Melted Cheese

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 large eggplants, sliced into thick cylinders
• 1 tbsp kosher salt (for soaking)
• 3 tbsp olive oil
• 2 onions, sliced
• 2 ripe tomatoes, sliced
• 2 green peppers, sliced
• 400 g ground beef (about 14 oz)
• 1/2 cup grated onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/4 cup breadcrumbs
• 1/2 tsp salt
• 1/2 cup warm water
• 1 tbsp tomato paste
• 1 1/2 cups shredded Turkish kashar mozzarella cheese

Instructions

1. Slice the eggplants into thick cylinders, about 1 1/2 inches (4 cm) thick. Place them in a large bowl with the kosher salt and enough cold water to cover. Soak for 15 minutes, then drain and pat dry with paper towels.
2. In a bowl, combine the ground beef, grated onion, minced garlic, cumin, breadcrumbs, and salt. Knead with your hands until well combined. Shape into small meatballs, about 1 inch (2.5 cm) in diameter.
3. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices and sear for 2-3 minutes per side until golden. Add the sliced onions, tomatoes, and green peppers, and cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
4. Push the vegetables to the sides of the skillet and add the meatballs. Sear them on all sides for about 5 minutes, turning occasionally, until they are browned all over.
5. In a small bowl, whisk the tomato paste into the warm water. Pour the mixture into the skillet, scraping up any browned bits. Cover with a lid and simmer over medium-low heat for 12 minutes, until the vegetables are jammy and the meatballs are cooked through.
6. Sprinkle the shredded kashar mozzarella evenly over the entire skillet. Cover and let it melt for about 3 minutes, until the cheese is completely melted, bubbly, and golden in spots.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

30 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.