This is a classic dish in the Turkish cuisine that I truly love making…it’s easy and hassle free. Generally in most eggplant dishes, there is some pre-cooking involved. This dish is so simple..no pre-cooking! Everything is assembled raw and put in the oven. Tastes amazing!!!! And since there’s no frying involved, reduced calories! ;)

There are different way to make eggplant kabab but this is my way…hope you enjoy it! If you have any questions, please don’t hesitate to comment below and I will get back to you ASAP! :)))

 

Soak eggplants in salt water

Fill a large bowl with water. Dissolve 2 tablespoons of salt in the water. Put the peeled eggplants in the water and soak for 15 minutes.
Gently squeeze the water from the eggplants and pat dry.

 

EggplantKabab-Prepwork

Slice the eggplants and tomatoes into about 1/4 to 1/2 inch (about 1 c.m.) circular discs.

Put the ground beef (or lamb) in a medium bowl. Add all the ground beef ingredients and kneed until well combined. Cover and let rest for 15 minutes.

The main elements used in this dish are eggplants, tomatoes, and a ground meat mixture (I use beef but lamb can be used as well). I choose to slice the eggplants and assemble in order…since the slices have different sizes, I like the end result to look pleasant like one large eggplant so I try not to change the order. And I try to find appropriate sized tomatoes so everything looks even and pleasing to the eye..since we eat with our eyes first :) 

 

EggplantKabab-Putting Together

Take a walnut sized piece from the ground beef mixture and either shape it into a patty or press it onto the surface of the eggplant disc. (Start with the first slice of eggplant).
Press a slice of tomato onto the flattened out ground beef patty.
Place another eggplant disc onto the tomato slice. (Since the tomato is not adhesive, you can place a small amount of ground beef between the eggplant and tomato to stick them to each other).
Repeat the steps above until you finish all the eggplant slices.

 

EggplantKabab-Ready for Oven

 Carefully lift the finished kabab and put it on the baking dish…or just assemble it in the baking dish, it’s just easier that way..

In a small bowl, or a measuring cup, combine all the tomato sauce ingredients and mix well. Pour onto the assembled Eggplant Kababs.

Cover the baking dish with aluminium foil and bake for 40 minutes. Remove foil and bake for a further 15 minutes.

Voila…a delicious Turkish eggplant dish is ready to be devoured!! ;)

(This can be served with rice or bulgur pilaf)

Eggplant Kabab

 

Eggplant Kabab (Patlican Kebabı)
Recipe type: Main Course
Cuisine: Turkish Cuisine
 
A classic Turkish dish that's simple to make and tastes great!
Ingredients
  • 2 long eggplants, peeled in stripes
  • some water and 2 tablespoons of salt to soak the eggplants in
  • 2 medium sized tomatoes, sliced in ¼ to ½ inch thickness (about 1 c.m.)
Ground Beef Mixture
  • 500 grams ground beef
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • a handful of fresh parsley, about 1 tablespoon when finely chopped
  • 2 cloves garlic, crushed or finely chopped
Tomato Sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons red pepper paste (optional)
  • 1 cup hot water
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cloves garlic, crushed (optional)
Instructions
Prepare the Eggplants
  1. Fill a large bowl with water. Dissolve 2 tablespoons of salt in the water. Put the peeled eggplants in the water and soak for 15 minutes.
  2. Gently squeeze the water from the eggplants and pat dry.
  3. Slice the eggplants into ¼ to ½ inch (about 1 c.m.) circular discs.
Prepare the ground beef mixture
  1. Put the ground beef (or lamb) in a medium bowl.
  2. Add all the ground beef ingredients and kneed until well combined.
  3. Cover and let rest for 15 minutes.
To assemble the Kababs
  1. Preheat oven to 200 degrees C (392 degrees f).
  2. Assemble eggplants in a large baking dish.
  3. Take a walnut sized piece from the ground beef mixture and either shape it into a patty or press it onto the surface of the eggplant disc. (Start with the first slice of eggplant).
  4. Press a slice of tomato onto the flattened out ground beef patty.
  5. Place another eggplant disc onto the tomato slice. (Since the tomato is not adhesive, you can place a small amount of ground beef between the eggplant and tomato to stick them to each other).
  6. Repeat the steps above until you finish all the eggplant slices.
Prepare the Tomato Sauce
  1. In a small bowl, or a measuring cup, combine all the tomato sauce ingredients and mix well.
  2. Pour onto the assembled Eggplant Kababs.
  3. Cover the baking dish with aluminium foil and bake for 40 minutes.
  4. Remove foil and bake for a further 15 minutes.

 

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