There are so many variations of kebab in Turkey, other than "Kırmızı Biber siş Kebab" which I'd been posted previously, there are many other types of kebab which are being everybody's favorite here. This time I try to make "Fırın Patlıcan Kebabı" or Roasted eggplant Kebab. Compared with Kebab from "Usta" (the expert) or cuisine locally here, really my cooking is nothing ... But as long as my husband said "Cok Güzel Olmus" less or more means "really nice" ... yeeaa I'm still confident featuring Turkish cuisine creations from my mixed-culture kitchen :)
- 3 medium sized eggplants. Peel the skin lengthwise like a zebra pattern. Cut out a circular 2 ~ 3 cm thick. Soak in salt water for some time. Wash
- 3 medium size tomatoes. Cut a circle 1 cm thick
- 3 ~ 4 Chili Carliston (or long green peppers). cut about 3 cm long
- Several skewers
- 1 large size tomato. finely grated.
- 1 tbsp tomato paste. Dissolve with 3/4 cup water.
- Pinch of salt and sugar.
- 300 gr ground beef (you can mix with ground lamb)
- 1 sheet of white bread, crumbled (I use stale bread)
- half medium onion. Finely grated.
- pinch of cumin powder
- Salt and pepper to taste
Meatball Mix all ingredients and form a round flat. set aside
1) Stack all the ingredients for the kebabs; meatball and vegetables, Varied and intermittent between meatball and vegetables.
2) Place in baking pan, pour with tomato sauce over those kebabs. And roast in pre heated oven at 170 deg C or until cooked. (I need approximately 50 minutes until the eggplant is really soft and the meat done)
Serve hot with French fries , Mashed Potatoes, pilaf or bread.