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

Tips for success

For the best cheese pull, serve the dish immediately after the cheese melts. Letting it sit will cause the cheese to set and lose its stretch. Use a spatula to lift a portion from the edge of the skillet, where the cheese is often the most elastic.

If you want extra golden spots, you can place the skillet under the broiler for a minute after the cheese melts, but watch it closely to avoid burning.

To make the dish ahead, prepare the meatballs and vegetables up to the point of adding the cheese, then refrigerate. When ready to serve, reheat on the stove, add the cheese, and cover until melted.

This makes it a great option for entertaining. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.

Variations

• Spicy Turkish Skillet: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the meatball mixture for heat. Use a blend of hot peppers, such as jalapeño or aleppo, in place of some green peppers. The spice cuts through the rich cheese and adds a fiery kick.
• Lamb Meatballs: Substitute ground lamb for the beef. Lamb pairs beautifully with cumin and eggplant. Add a pinch of ground cinnamon or allspice to the meatballs for a more complex, Anatolian flavor profile. Cook the same way, ensuring the internal temperature reaches 160°F (71°C).
• Vegetarian Version: Replace the meatballs with large chickpea or lentil balls. Use a plant-based egg substitute and breadcrumbs to bind them. Sear the chickpea balls along with the vegetables, and proceed with the recipe. The cheese can be omitted or replaced with a dairy-free alternative for a vegan option.
• Cheese Blend: Use a mix of kashar and mozzarella for an even stretchier cheese pull. Or, add a handful of crumbled feta on top after the cheese melts for a salty contrast. The feta will soften but not melt, adding texture and tang.

Storage and make-ahead

Fridge

Store leftovers in a covered container in the refrigerator for up to 3 days.

Freezer

The cooked skillet can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container.

Reheat

Reheat in a skillet over medium heat, covered, until bubbly and hot throughout. Add a splash of water if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. The cheese will re-melt and become gooey again.

The meatball mixture can be prepared up to 24 hours in advance and stored in the refrigerator. The vegetables can be sliced and kept in an airtight container for up to 2 days.

Assemble and cook the dish as directed when ready to serve. The entire skillet can also be assembled without the cheese, covered, and refrigerated for up to 2 days before baking or simmering.

Serving ideas

Serve this skillet hot, straight from the pan, with a spatula to scoop out generous portions. The melted cheese pull is the star, so bring the skillet to the table for a dramatic presentation. Pair with crusty bread to soak up the savory sauce, or spoon over rice or bulgur pilaf. A simple green salad with lemon vinaigrette balances the richness.

For a complete Turkish-inspired meal, serve with a side of cacık (yogurt with cucumber and garlic) or a dollop of plain yogurt on top. The cool, tangy yogurt complements the rich, savory flavors.

You can also add a sprinkle of fresh parsley or mint before serving for a burst of color and freshness, though the video does not include these garnishes.

Frequently asked questions

Recipe card

Turkish Eggplant Meatball Skillet with Melted Cheese

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 2 eggplants, sliced into thick cylinders
• 3 tbsp olive oil
• 2 onions, sliced
• 2 tomatoes, sliced
• 2 green peppers, sliced
• 400 g ground beef
• 1/4 cup finely grated onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 cup breadcrumbs
• 1 tsp salt
• 1/2 cup warm water
• 1 tbsp tomato paste
• 1 1/2 cups shredded Turkish kashar cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Sprinkle the shredded kashar cheese evenly over the entire skillet. Cover and cook for 3 minutes until the cheese is completely melted and bubbly.
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

28 g

Fat

42 g

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