Istanbul-style patties with eggplant and mozzarella
Beef and mozzarella provide complete protein, while roasted eggplant becomes a soft filling with butter and herbs in these Istanbul-style patties. Lamb fat helps the beef stay juicy during baking. Two oven temperatures brown the outside while cooking the center through.
For the patties
Mix beef (450 g) with lamb fat (50 g), onion (100 g), bell pepper (75 g), paprika (2 g), table salt (to taste), black pepper (to taste), and a little chili pepper (to taste).
For the filling
Roast eggplants (450 g) at 220 degrees C until tender, then remove the skin and mash the flesh. Stir in butter (60 g), mozzarella (150 g), cilantro (15 g), olive oil (10 g), and salt.
Divide the meat mixture into portions, flatten each one, place filling in the center, and seal the edges carefully. Put the patties in a baking dish, bake for 5 minutes at 220 degrees C, then lower the temperature to 180 degrees C and cook for about 15 minutes more.
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