Eggplant Kebap

(Patlican Kebap)

2 Chinese or Japanese eggplants, washed, cut in 3 cm thick pieces
3-4 cubanelle peppers, washed
2-3 medium tomatoes, washed, cut in halves
4-5 garlic cloves, unpeeled

Meatball Ingredients:
300 g medium ground beef
Salt
Pepper

Garnish:
Extra virgin olive oil
Mozzarella, grated
Crushed red pepper
Salt
Pepper

Knead the meatball ingredients. Shape them into medium-size balls. While maintaining the order of the eggplant pieces, alternate meatball and eggplants while skewering.

Preheat your barbecue or oven (grill). Place the skewers on the rack along with the peppers, tomato halves (inside up) and garlic cloves. Make sure to turn the skewers so that all sides of the meat and eggplants are cooked equally.


How do I Serve Eggplant Kebap:)



Cut the meatballs into small pieces with a knife on a plate. Peel the eggplants and garlic cloves. Also peel the peppers, discard the seeds and cut in small pieces. Peel the tomatoes, cut in small pieces. Season with olive oil, red pepper, salt and black pepper. Finally sprinkle some grated cheese on top. (picture).

Wrap it with pide or arrange into a Pocket Pide. Eggplant Kebap is very rich in flavor and tasty. Afiyet olsun!

This recipe makes 2 servings.

Meal Ideas:
- Lentil Kofte, Radish Salad and Ayran.