Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, August 25, 2011

Alined Eggplant Kebab

(Dizme Patlican Kebabi)

<br />Alined Eggplant Kebab
3 long eggplants
1 cubanelle pepper, discard the seeds and chop
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

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

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

Peel the eggplants alternating strips of skin lengthwise. Sprinkle some salt all over them, put aside for 20 minutes. Meanwhile, mix all meatball ingredients and knead. Divide the mixture into small round 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 tomatoes 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 30-35 minutes. If necessary, add a little more hot water. Serve with any kind of Pilaf on the side.

4 servings.

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



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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