Another kind of Kebab in Turkish culinary. It's meatball wrapped with eggplant, roasted in gravy tomato sauce. Generally served with Pilaf or with round pide bread. Traditional Turkish dish which common serve daily in Turkish dinner table.
± 500 g for minced beef meatball (± 30% fat)
1 large onion, finely grated
2 slice stale white bread without skin, finely chopped
1 ½ teaspoon ground pepper
2 ~ 3 teaspoon ground cumin
2 tsp red chilli powder
1 ½ tsp baking soda
2 tsp or to taste of fine salt
Mix all ingredients and knead until blended. Rest ± 15 minutes. Form balls slightly bigger than pingpong balls. Fry with little oil over medium heat until cooked.
Eggplant, peeled and slice thinly lengthwise
medium tomatoes, cut into round slices
green pepper, cut into several parts
1 large tomato, finely grated
1 tbsp tomato paste (or mixed with chilli paste)
pinch of salt
1 cup hot water
1. Fried eggplant with little oil. Drain and absorb remaining oil with paper towels.
2. Take two pieces of that sliced eggplant, set them crossing each other, put one meatball in the middle and then wrap, put one sliced tomatoes and green chilli, pinned and embed them with a toothpick .Do same procedure to other meatballs.
3. Mix grated tomatoes, tomato paste / chili paste and pinch of salt with hot water.
4. Arrange meatballs on pyrex (baking dish) and flush with tomato sauce. Roast in oven at 180 ⁰C just until tomatoes and chili wilt (about 20 minutes).
Enjoy warm with pilaf or pide bread.