Oven-Baked Garlic Eggplant Kebab
Ingredients
- 600g beef neck meat
- 1 onion
- 1 red bell pepper
- 1 tomato
- 5 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2.5 cups hot water
- 3 eggplants
- 4 green peppers
- 1 tomato
- 10 cloves garlic
Preparation
Place the pan on the stove, add oil, and when it starts to heat, add the meat and sauté on low heat for 20 minutes in its own juice.
Then add finely chopped onion and pepper and sauté for 1 to 2 minutes.
Add finely chopped tomato, tomato paste, salt, and spices, and mix well.
When all ingredients are well combined, add hot water, check the salt, and cook on low heat until the meat is tender.
Peel the eggplants in stripes, cut into finger-thick slices, soak in salted water for 3 minutes, drain, dry, and fry in hot oil.
Cut the peppers to the same size and fry them.
Heat the casserole dish in the oven a bit.
Add the meat mixture to the dish.
Sprinkle peeled garlic cloves on top.
Arrange the fried eggplants on top.
Arrange the fried peppers on the side.
Slice one tomato and arrange it next to the peppers.
Place in the lower part of a 240-degree oven.
After 10 minutes, when the dish starts boiling, move it to the middle of the oven.
Remove from oven when the tomato top is browned.
Serving suggestions
Serve with bulgur pilaf, cacık, and lavash bread. This dish is ideal for dipping bread.
