This eggplant and meatballs kebab (“patlican kebabi”) is a popular Turkish recipe that is very easy to prepare. It’s only necessary to alternate the meatballs (köfte in Turkish) with the eggplant pieces on a tray. It’s then completed with other vegetables to taste, a little tomato is added and after an hour in the oven, the magic happens!
Ingredients:
1/2 kg lean minced beef and/or lamb
300 g of eggplants
Some tomatoes and green peppers to taste.
1 onion
a bunch of parsley
Cumin, sweet paprika, chilli, salt, pepper
A tablespoon of tomato concentrate (or a can of crushed tomato)
The combination of eggplant and meat is delicious, and that is why it is highly appreciated in Turkish cuisine. Proof of this are, for example, the sophisticated Hünkar Beğendi or the famous Karniyarik.
For this recipe I like to use “Perlina” eggplants, which have a sweet taste and do not require any prior preparation. If you are using the classic dark purple eggplants, then cut them into not very thin slices, sprinkle salt on top and let them drain for at least half an hour. This process allows to get rid of the liquid that gives them their typical bitter taste.
Meanwhile we take care of the meatballs, for which preparation we will follow the detailed instructions in the Köfte recipe: process in the mixer the onion, a handful of parsley and optionally, a clove of garlic. Add the ground beef and season with a generous teaspoon of cumin, as well as sweet and hot paprika, salt and pepper to taste. Process everything until you obtain a homogeneous colored paste. No need to add bread or egg. Form the meatballs by hand, trying to make them similar in size to the eggplant pieces. Keep in the refrigerator for at least half an hour.
In a round tray about 30 cm in diameter, intercalate a piece of eggplant and a köfte, starting from the outside. At the end of successive rows, fill the gap that will remain in the center with chopped tomatoes and peppers.
Dissolve the tomato paste with boiling water in a glass, and pour it over the preparation. Cover with aluminum foil and bake for 30 minutes at 200 degrees. Remove the paper and bake the uncovered tray for another half hour.
This dish is usually accompanied with rice or pilav. For a carb-free version, serve a cauliflower bulgur pilav on the side.