Binnur's Turkish Cookbook

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Thursday, August 25, 2011

Alined Eggplant Kebab

(Dizme Patlican Kebabi)

<br />Alined Eggplant Kebab
3 long eggplants
1 cubanalle pepper, cut in chunk
3 fresh onion, cut in 1 inch
2 clove garlic, sliced
1 cup diced tomato, canned
2 tbsp olive oil
2 tbsp butter, cut in cube
1 tsp red pepper, crushed
Salt
Pepper

1 1/2 cup hot water
3-4 tbsp crushed tomato, canned
1 tsp red pepper paste, hot

Meatball Ingredients:
200 gr medium ground beef
1/4 cup parsley, chopped
Salt
Pepper

Peel the eggplant skin in strips lengthwise. Sprinkle some salt all over them, put aside for 20 minutes. Meanwhile, mix all meat balls ingredients and knead them. Make small balls.

Squeeze the eggplants, dry them with paper towel, then slice about 1 inch thick. Don't mix the order:) Arrange the meatballs between the eggplant's slices in a oven proof dish (picture). Place the rest of the ingredients all over them. Mix crushed tomato and red pepper paste with 1 1/2 cup hot water and into the casserole dish.

Preheat the oven to 375 F (180 C). Place the dish on the middle rack and bake for about 30-35 minutes. If it is necessary add some hot water. Don't add too much water. Serve the Alined Eggplant Kebab with any kind of Pilaf.

4 servings.

Bairam Menu:
-Lamb Soup, Almond Pilaf, Antep Ezme, Potato Twister, Artichokes Stuffed with Shrimp, Fried Cauliflowers and Carrots, Tarator and Apricot Dessert.

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1 Comments:

At 1:56 PM, Anonymous Anonymous said...

What a great casserolle!very hearty.having been living in my country and eating only fried meatballs ,would never think of baking them in the oven...Thank you so much for this recipe.

 

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