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18 September 2016

PATLICAN KEBABI AUBERGINE / EGGPLANT KEBAB




This truly delicious dish comes from the city of Gaziantep Turkey,

  • 4 Japanese aubergine / eggplants
  • 2 large size of tomatoes
  • 1 pound ground lamb ( or ground beef )
  • 1 grated onion 
  • 1 handful chopped parsley
  • 1 tsp of garlic powder (or 5 cloves of finely chopped garlic )
  • 1/2 tsp of ground black pepper
  • 2tsp of ground paprika / red pepper 
  • 1/3 tsp of baking soda
  • salt

  • Grate the onion in a large mixing bowl and add to the meat.
  • Stir in the garlic,  black pepper, parsley, paprika / red pepper , baking soda, and salt and knead it until well combined. 
  • Take small parts of the mixing and make small patties
  • Wash and cut the end of eggplants. Slice them into 3 cm /1-inch  thick rounds.
  • In a round baking dish, place one eggplant slice and then one meat patty  side by side until the dish is filled, starting from outer side of the dish.
Place tomato slices on to kebab.  

Preheat the oven  220C / 450F and bake it for 45 minutes till            the vegetables are tender.

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