Turkish Eggplant Meatball Kebab
Ingredients
- 500g ground beef
- 3-4 eggplants
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- A handful of parsley
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 garlic cloves
- Oil for brushing
- 1 cup hot water
- Additional tomato paste, 1 tablespoon for sauce
- Salt to taste
- Butter, cut into pieces
- A few onion slices, optional
- Whole garlic cloves, optional
Preparation
Slice the eggplants and brush them with oil, then bake at 200°C for 20-25 minutes.
In a large bowl, combine the ground beef, finely chopped onion, chopped peppers, parsley, tomato paste, salt, red pepper flakes, cumin, black pepper, paprika, and garlic, then mix well.
Shape the mixture into balls the size of eggs.
Arrange the baked eggplant slices and meatballs alternately in a baking tray.
Place a few onion slices in between as desired.
Optionally, add whole garlic cloves.
Mix 1 cup of boiling water with 1 tablespoon of tomato paste and salt, then pour over the dish.
Add pieces of butter on top.
Cover with parchment paper.
Bake at 200°C until the top is golden and cooked through.
Serving suggestions
Serve with lavash or bulgur pilaf.
