Abu Gannush Kebab
(Abu Ganus Soslu Kebap)
500 g medium ground beef
Abu Ganush Ingredients:
2 large eggplants, roasted, peeled
2 large tomato, cut in half, roasted, peeled
3-4 cubanelle pepper, roasted, peeled
6 garlic cloves, roasted, peeled
Mix all the Kofte (meatball) ingredients together with your hand. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture.
Preheat your barbecue or oven (grill). Place the skewers on the rack along with the eggplants, peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat is cooked equally.
Mash the roasted eggplant, tomato, peppers, garlic, salt and pepper using a fork. Place the mixture on a oven proof plate. Heat it in the oven for about 2-3 minutes. Place the Shish Koftes on Abu Gannush. Place some Turkish plain yogurt around it. Serve immediately with Pide.
Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Then peel it, remove any hard seeds and place in 2 cups of water with 1/2 lemon juice to prevent dark colour. Leave it in for about 5 minutes. After draining, cut into small pieces with a knife. Alternatively, you can barbecue it until softened.
Roasted Green or Red Peppers:
Cut off the tops of the peppers. Cut each pepper in half. Discard the seeds. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Alternatively, you can barbecue it until softened. Just place the peppers out side facing down on the barbecue.