Roasted Eggplant and Meat Kebab
Ingredients
For the meatballs
- 500 grams ground beef
- 1 grated onion
- 1 grated garlic clove
- 3 tablespoons bread crumbs
- 2-3 tablespoons milk
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- Salt
- Optional: a handful of chopped parsley
For the roasted vegetables
- 5-6 eggplants
- 3-4 red bell peppers
- Optional: green peppers
- 1 onion
- 1 grated garlic clove
- 2-3 tablespoons olive oil
- Salt
For the topping
- Butter
- Optional: parsley
Preparation
Mix all meatball ingredients until a paste-like consistency, then refrigerate for about 1 hour.
Meanwhile, wash and dry the vegetables, prick the eggplants and peppers with a sharp knife, and cut the onion in half with skin on.
Arrange all vegetables on a parchment-lined baking sheet and roast in a preheated 200°C oven until charred.
Once fully softened, place in a bowl, cover with plastic wrap or put in a bag to steam, then peel and chop.
Add olive oil, 1 grated garlic clove, and salt to the roasted vegetables, mix, and place on a serving dish.
Shape the meatballs and place on a parchment-lined tray, bake in a preheated 180-190°C oven, turning occasionally, until cooked.
Optionally, cook the meatballs in a pan with a little oil.
Place the cooked meatballs on top of the vegetables and drizzle with melted butter before serving.
Tips
You can add green peppers and tomatoes to the baking tray for extra flavor.
