Baked Eggplant Kebab Recipe
An oven dish that tastes like frying but is much healthier. Eggplant kebab, one of the classics of traditional Turkish cuisine, which you can easily serve with a nice rice or mashed potatoes at your invitations and special tables, deserves praise. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 50 min.
| Eggplant (Belt) | 3 | Qty | ||
| Minced Meat (Beef Brisket) | 500 | Grams | ||
| Dry Onion (Planed) | 2 | Qty | ||
| Cherry Tomatoes (To Add To Empty Places) | 3 | Qty | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Salt | 1 | Tsp | ||
| Green Pepper | 2 | Qty | ||
| Tomato (Planed) | 1 | Qty | ||
| Water (Hot) | 1 | Cup | ||
| Tomato Paste | 1 | Tbsp | ||
| Garlic (crushed) | 1 | Clove | ||
| Cumin | 1 | Tsp | ||
| Chili Pepper | 1 | Tsp | ||
| Water (Cold) | 1 | Cup | ||
| Black Pepper | 1 | Tsp | ||
| Stale Bread | 1 | Cup | ||
| Garlic | 2 | Clove | ||
| Parsley | 1/2 | Bunch | ||
| Tail Fat (Ground) | 100 | Grams | ||
| Cayenne Pepper | 1 | Qty |
Instructions:
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Take 1/2 kg of veal breast and 100 g of tail fat from your butcher and grind it twice. If you do not like the smell of tail fat or lamb, you can not add tail fat. Do not use ready-made ground beef.
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Add cold water, flour, salt and lemon juice to a deep bowl and prepare the water mixture in which you will keep the eggplants.
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Slice the eggplants in rounds 2-3 cm wide without peeling them. Separate the head and bottom parts and chop the slices as evenly as possible.
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Put the chopped eggplants in water with lemon flour and leave for at least 1/2 hour.
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Add the grated onion (by squeezing the bitter juice in your palms) on the minced meat you bought in the kneading bowl.
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Add to the minced meat, crumbling the inside of the stale bread that you soaked and squeezed. Add salt, spices and finely chopped parsley to the ingredients and knead for 5-10 minutes.
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Stretch the meatball mortar and let it rest in the refrigerator. If you have time, prepare the meatballs the night before and let them sit.
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Prepare large (the size of the eggplants you sliced) meatballs from the waiting meatball mixture. Rinse the eggplants waiting in floury water and dry them with a paper towel.
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Arrange the ingredients side by side on a round baking tray to form 1 eggplant and 1 meatball. Place the cocktail tomatoes you cut in half in between.
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Wash the peppers, cut them in half, remove the seeds and place them next to the tomatoes on the tray.
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For the sauce, melt 2 tablespoons of butter in a saucepan and turn the finely chopped garlic over medium heat. Add a peeled and grated tomato and fry for 1-2 turns.
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Add salt, spices and 1 spoon of sugar to the sauce and add enough hot water to cover it by 2 fingers.
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Click your sauce on low heat until the tomatoes are soft and pour it over the meatballs and aubergines in equal amounts.
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Bake your food in preheated 200 degrees until the top of the kebab turns pink. You can serve your meal, which you take out of the oven and rest for 5 minutes, accompanied by rice or bulgur pilaf. Bon Appetit!
Kebab Beef & Lamb
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