Eggplant Kebab with Minced Meat – Eggplant with Manto

Hello Dear Friends,

There is very little time left for the holiday, so I wanted to share with you a recipe that is as elegant as it is delicious. Although it may seem a bit of a challenge, you can prepare this recipe without any problems as long as you knead the ground beef well. Because it's much simpler than it looks :)

The point you should pay attention to when choosing eggplants is that they are small but meaty. Of course, if you can only find small but thin eggplants, you can calculate as 2 eggplants per person. You can prepare a favorite menu with rice and tzatziki.

Love…

Ingredients for Eggplant Kebab with Minced Meat – Eggplant with Manto

• 4 small eggplants

For the meatballs:

• 300 g medium fat ground beef
• 1 medium onion
• 1 cloves of garlic
• 2 slices of stale bread crumbs or 2-3 tablespoons of breadcrumbs
• 1 egg white
• 10-12 stalks of parsley
• Salt
• Black pepper

For the sauce:

• 3-4 medium tomatoes
• 1 spoonful butter
• Salt
• Black pepper

To Fry the Eggplants:

• Half a glass of oil

Eggplant Kebab with Minced Meat – How to Make Eggplant with Manto Recipe?

1. For the meatballs, pass the garlic, onion, stale breadcrumbs and parsley through the blender and chop.
2. Take the ground meat in a deep mixing bowl. Add the ingredients you have passed through the blender, egg whites and spices. (If you are going to use breadcrumbs instead of bread crumbs, you can add it at this stage)
3. Knead the meatballs for 5-6 minutes until they become elastic. Cover it with cling film and let it rest in the refrigerator.
4. Shorten the stems of the eggplants, but do not cut them completely. Peel off completely with a vegetable peeler or a sharp knife half and soak in salted water for 30 minutes.
5. Dry and fry the eggplants you bought from salt water. Transfer the fried aubergines to a plate lined with paper towels and let them rest for 15 minutes to cool.
6. Divide the rested patties into 4 equal parts (about the size of a tangerine).
7. Roll the first piece in your hand and bring it into a ball, then flatten it by pressing with your palm.
8. Cover the eggplant by gently pressing and straightening from the top of the eggplants to the stem (stem part will remain outside) (make sure that there are no cracks or gaps) and place them on a lightly oiled baking tray.
9. Do the same for the other eggplants and bake in a preheated oven at 180 degrees until golden brown.
10. While the eggplants are cooking, put the butter in the pan for the sauce, add the tomatoes you have passed through the blender.
11. Add salt, pepper, sauté until the water is gone and remove from the heat.
12. Serve by placing 1 eggplant on the tomato sauce you have taken on the serving plate.