Turkish Eggplant Meatball Skillet with Melted Cheese Step-by-step instructions

Before you start

Before starting, gather all the ingredients and have them prepped: slice the eggplants, onions, tomatoes, and green peppers; mince the garlic and grate the onion for the meatballs.

Measure out the olive oil, tomato paste, water, breadcrumbs, cumin, and salt. Shred the kashar cheese if not already shredded. Have a large skillet with a lid ready. The prep should take about 15 minutes.

Instructions

Sear and Brown

1. 1Sear the Vegetables
   Heat the olive oil in a large skillet over medium-high heat. Add the sliced eggplants and cook for 2 minutes per side until golden. Add the sliced onions, tomatoes, and green peppers. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
   Look for Eggplant is golden and the vegetables are tender but not mushy.
   Tip Cut eggplant into thick 1-inch rounds so they hold their shape during cooking.
2. 2Make the Meatball Mixture
   In a mixing bowl, combine the ground beef, grated onion, minced garlic, ground cumin, breadcrumbs, and salt. Mix with your hands until just combined. Shape into small meatballs, about 1 inch in diameter.
   Look for The mixture holds together when pressed but is not overworked.
   Tip Wet your hands lightly to prevent the meat from sticking while shaping.
3. 3Brown the Meatballs
   Push the vegetables to the edges of the skillet. Add the meatballs in a single layer. Cook undisturbed for 2 minutes, then turn and brown on all sides until evenly seared, about 3 more minutes.
   Look for Meatballs are browned on the outside but still raw in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid overcrowding the pan; cook in batches if needed.

The eggplant slices are golden on both sides, and the onions, tomatoes, and peppers have softened and started to caramelize.

The meatballs are browned all over, with a rich crust, but still raw in the center. The skillet smells of sizzling vegetables and cumin.

Simmer and Thicken

4. 4Add the Sauce Liquid
   In a small bowl, stir the tomato paste into the warm water until dissolved. Pour the mixture over the skillet. Stir gently to combine with the vegetables and meatballs.
   Look for The sauce is a rich red color and begins to bubble.
   Tip Scrape any browned bits from the bottom of the pan for extra flavor.
5. 5Simmer Until Tender
   Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 12 minutes until the vegetables are jammy and the meatballs are cooked through.
   Look for The sauce has thickened and the vegetables are very soft.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check occasionally and add a splash of water if it looks dry.

The sauce has reduced and thickened, coating the vegetables and meatballs in a glossy, tomato-rich glaze. The vegetables are jammy and tender, and the meatballs are cooked through. The whole skillet is bubbling gently and smells intensely savory.

Melt and Serve

6. 6Melt the Cheese
   Sprinkle the shredded kashar cheese evenly over the entire skillet. Cover and cook for 3 minutes until the cheese is completely melted and bubbly.
   Look for The cheese is fully melted and starts to bubble at the edges.
   Tip Use a lid that fits snugly to trap steam and melt the cheese quickly.
7. 7Serve with a Cheese Pull
   Remove the skillet from the heat. Use a spatula to scoop out a portion, lifting a meatball and eggplant to reveal the stretchy melted cheese. Serve hot directly from the skillet.
   Look for The cheese stretches in long, gooey strands.
   Tip Serve immediately while the cheese is at its stretchiest.

The cheese has melted into a smooth, golden layer, with bubbles breaking the surface. When a spatula lifts a portion, the cheese stretches in long, elastic strands. The dish is steaming and ready to serve.

Common mistakes

A common mistake is overcrowding the skillet when browning the meatballs, which causes them to steam instead of brown. Work in batches if necessary. Another pitfall is cutting the eggplant too thin, which makes it disintegrate during simmering.

Keep the slices thick. Also, avoid overcooking the cheese; once it melts, remove the pan from the heat to prevent it from becoming greasy or rubbery.

How to tell it’s done

The dish is done when the meatballs are cooked through and reach an internal temperature of 160°F (71°C). The vegetables should be very soft and jammy, and the sauce should be thickened and clinging to the ingredients.

The cheese should be completely melted, bubbly, and golden in spots. To check the meatballs, insert an instant-read thermometer into the center of one; it should read at least 160°F (71°C).

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