2 Chinese or Japanese eggplants, peel the skin in strips lengthwise, cut vertically about 0.5 cm thick, sprinkle some salt, wait for 15 minutes, dry with a paper towel.
1/2 cup sunflower oil, for frying
2 pieces of chicken breast, cut in small cubes or ~250 g lamb cubes
2-3 extra virgin olive oil
1 onion, sliced
1-2 garlic cloves, sliced
1/3 cup red bell pepper, diced
1.3 cup cubanalle or green pepper, diced
1 large tomato, peeled, diced
1 tsp tomato paste
2 tbsp almond, bleached, sliced
1/2 tsp red pepper, powder
2 slice of tomato
2 slice of cubanalle pepper
To prepare the filling; saute the onion and garlic with olive oil for about 2-3 minutes. Add the chicken pieces, red and green peppers in it. Continue to cook until the colour of chickens turn to white colour. Then add the rest of the filling ingredients. Cover and cook until the chickens are tender over low heat. If it is necessary you can add a little bit hot water.
Meanwhile, pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.
Place the eggplant slices diagonally in a tea cup. Leave the eggplants hanging over the rim of the cup. Arrange the cooked filling in the middle (picture). Then fold over the sides of the eggplants. Place the parchment paper on an oven tray. Gently turn the tea cup upside down on the paper and pull up. Place slice of tomato and cubanelle pepper on the top.
Preheat the oven 400 F (200 C). Bake for 20 minutes. Serve the Islim Kebab with Turkish Rice Pilaf.
-Pilaf with Orzo, Mixed Green Salad with Yogurt Dressing, Leek in Olive Oil, Vegetable Borek and Gullac.