This meal served as the finale to my Turkish cuisine cooking segment. Thankfully, the dishes turned out well so we ended on a good note. Unlike other pilafs I've made recently, the texture of this one was spot on: not too dry, not too mushy or wet. Also, I used homemade lamb stock (from the casserole lamb), which obviously gives an extra special flavor.
The casserole was definitely unique and, as Nick pointed out, certainly not your stereotypical Turkish dish. The lamb flavor was very strong and the eggplant was nice and creamy in texture. I was concerned that the layers would not bind together well, given the relative lack of sauce or liquid applied before baking; however, I think the eggplant absorbed much of the juice from the tomato and the meat and ended up pulling it all together.
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