Turkish Eggplant Kebab Dish
Ingredients
- 2 eggplants
- 300 grams ground meat
- 1 large onion
- 1 hot pepper
- 1 tomato
- 1 tablespoon pepper paste
- Red pepper flakes
- Black pepper
- Cumin
- Paprika
- Salt
For the sauce
- 1 teacup water
- 1 teaspoon tomato paste
- Red pepper flakes
- Black pepper
- Oregano
- Salt
For the topping
- Tomato
- Pepper
Preparation
First, peel the eggplants in a striped pattern and slice them into finger-thick pieces.
Soak them in salted water for about 20 minutes.
Drain and dry them, then fry in hot oil until golden.
Place them on a tray lined with paper towels.
Meanwhile, heat a non-stick pan and cook the ground meat until it releases and absorbs its juices.
Add oil and finely chopped onions, and sauté well.
Then add the paste and continue sautéing.
Add the finely chopped pepper and sauté.
Finally, add the finely chopped tomato and spices, and cook until the liquid is absorbed.
Arrange the eggplants in a baking dish.
Place the meat mixture on top, optionally add slices of pepper and tomato, and prepare the sauce.
For the sauce, in the same pan used for meat, add the tomato paste and sauté.
Add water and spices, and bring to a boil.
Pour into the baking dish and cover the eggplants with wetted and squeezed parchment paper.
Bake in a preheated oven at 200 degrees Celsius.
