(Kilis Kebabı- Mediterranean Region)
~200 gr medium ground beef
1/2 tsp all spice
1-2 Chinese or Japanese eggplants, cut in kofte size, soak into salty water for 15 minutes and squeeze
1 medium-size onion, cut in 8
1 cubanelle pepper, discard the seeds
1 tbsp butter
2 tbsp olive oil
3 tbsp crushed tomatoes, in can
1 tbsp red pepper paste
1 tsp pomegranate paste or Grenadine syrup
1 cup water, warm
1 small tomato, sliced
Knead the meatball ingredients. Shape them into medium-size balls. Place the meatballs and eggplants on 4 skewers as one piece of meatball followed by one piece of eggplant. Preheat your barbecue or oven (grill). Place the skewers on the rack. Grill them for about 4-5 minutes until their colour turns lighter!
Meanwhile, saute the onion with butter and olive oil for about 3-4 minutes in shallow cooking pot. Remove the skewers and place lightly cooked koftes and eggplants into the pot. Mix 1 cup water with crushed tomatoes, red pepper paste, pomegranate paste, salt and pepper. Pour into the pot. Cover and cook for about 20 minutes under medium-low heat.
Serve the Kilis Kebab Turkish Rice Pilaf by the side while still warm.