Baked Eggplant Kebab

Hello Dear Friends,

You can make this dish without frying the eggplants, but since your dish is not cooked in stone ovens as in the original, it will be lacking in flavor. I recommend frying.

In addition, the meat you choose is very important for the taste of the food. I cut the ground meat of the kebab myself with the meat grinder of my mixer. You can get your meat from your butcher by specifying what you will cook. For this, ask for fatty meat from pieces close to the bone. There are also those who use tail oil, but I have never added it before.

If you are going to pull your meat yourself, first pull it alone once. Then pull it together with the onion, garlic and other spices you add.

You can apply the same process with the mincing apparatus of the mixers, or you can buy ready-made minced meat and knead it with other ingredients. You can knead your meatballs by adding the onion, garlic and parsley to your minced meat after passing them through the blender.

Love…

Ingredients for Baked Eggplant Kebab Recipe

• 1 kg of medium-sized eggplant
• 300 g fatty piece of beef or ground beef
• 1 onion
• 2 tablespoons of breadcrumbs or 2 slices of stale bread crumbs
• salt, milled black pepper, cumin, new spring
• ½ bunch of parsley
• 4-5 village peppers
• 2 large tomatoes
• 2 cloves of garlic
• Oil for frying eggplants

For the sauce:

• 1 teaspoon tomato paste + 1 glass of water
• 1 cloves of garlic
• tu
• 1 spoonful butter

How to Make Baked Eggplant Kebab Recipe?

1. Put the grated onion, crushed garlic, minced meat and breadcrumbs into the mixing bowl. Add salt and spices, knead the minced meat well, cover it with a cling film and put it in the refrigerator. (rest for at least 1 hour)
2. Shorten the stems of the eggplants with a knife and peel the variegated ones.
3. Soak the peeled eggplants in salt water to remove the bitterness, then wash and dry thoroughly.
4. Make cuts at intervals of 1,5 cm from the top of the dried eggplants to the tip. (at this point, you need to pay attention not to cut the eggplants too deep, it is enough for the cuts to exceed half of the eggplant a little)
5. Fry the sliced ​​aubergines in hot oil until lightly colored (it will not be cooked, it will only get a little color and flavor.) and wait on a paper towel.
6. After adding the finely chopped parsley, rest the minced meat in the refrigerator for 1 hour.
7. After your mortar has rested, heat the oven to 200 degrees. Prepare meatballs large enough to be stuffed between random eggplants from your mortar.
8. Meatballs do not need to be very neat. They will take the form of eggplant. Arrange the meatballs you prepared between the eggplants. Lay the tomatoes cut into finger-thick rings on the bottom of the baking dish.
9. Arrange the aubergines that have been opened like an accordion, being careful not to break them. Sprinkle the village peppers and the remaining tomatoes in between.
10. For the sauce, open 1 spoonful of tomato paste with 1 glass of water, add a little salt, grate the remaining garlic and pour it over the eggplants. Finally, throw the butter on the tray in small pieces and cover with foil.
11. Fry the eggplants covered for 20 minutes and uncovered for 10-15 minutes. Serve sprinkled with chopped parsley on top.