2 Chinese or Japanese eggplants, washed, cut in 3 cm thick pieces
3-4 cubanelle peppers, washed
2-3 medium tomatoes washed, cut in halves
4-5 garlic cloves, unpeeled
300 gr medium ground beef
Extra virgin olive oil
Crushed red pepper
Knead the meatball ingredients. Shape them into medium sized balls. While maintaining the order of the eggplant pieces, alternate meatball and eggplants while skewering.
Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat and eggplants are cooked equally.
How to Serve Eggplant Kebab
Cut the meatballs into small pieces with a knife on a plate. Peel the eggplants and garlic cloves. Also peel the peppers, discard the seeds and cut in small pieces. Peel the tomatoes, cut in small pieces. Add olive oil, red pepper, salt and black pepper on top of everything and toss them. Finally sprinkle some grated cheese on top. (picture).
Wrap it with pide (pita) or arrange into a pocket pita. Eggplant Kebab is very rich in flavor and tasty. Bon apetit!
This recipe makes 2 servings.
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