Kofte Kebab Wrapped in Eggplant
(Patlican Sarmali Kofte Kebap)
~500 gr medium ground beef
1 slice of Turkish bread without the crust (1 cm thick), soak the bread into milk, then squeeze the milk out
1 medium size onion, finely grated
1 garlic clove, finely chopped
1/4 cup parsley, finely chopped
1/4 tsp cumin
1/4 tsp red pepper
1/4 tsp black pepper
1/2 tsp salt
2 Chinese or Japanese eggplants, washed
2 medium tomato, sliced
1 cubanelle pepper, stems cut off, seeds discarded, cut in 4 pieces
1/2 cup liquid oil
4 tbsp flour
3 tbsp crushed tomato, canned
1 1/4 cup hot water
Mix all the kofte ingredients using your hands in a large bowl. Divide it into 15 pieces and give each a long shape, as shown in the picture. Pour the liquid oil in a frying pan and heat it up. Place the flour on a plate and roll each Kofte in it. Fry the Kofte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up extra oil.
Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Sprinkle some salt all over the slices, wait for 15 minutes. Then, dry with a paper towel.
Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil. Cut the eggplants to wrap each köfte. Then wrap them individually. Arrange in a casserole dish. Put one slice of tomato on the top of the each köfte. Place the green peppers to the top. Mix crushed tomato with hot water. Pour it into the side of casserole dish.
Preheat the oven to 375 F (180 C). Place the dish on the middle rack of the oven. Cook for about 30 minutes. Serve it while still warm with Bulgur Pilaf.