Patlican Kebab (Eggplant Kebab)

🛒 Ingredients

• Eggplant 800 g · 200 kcal
• Ground Lamb 500 g · 1250 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Tomato Paste 30 g · 24 kcal
• Tomatoes 300 g · 54 kcal
• Green Bell Pepper 200 g · 40 kcal
• Red Bell Pepper 200 g · 62 kcal
• Olive Oil 45 g · 398 kcal
• Fresh Parsley 10 g · 4 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Paprika 2 g · 6 kcal
• Ground Black Pepper 2 g · 4 kcal
• Water 120 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (390°F). Slice eggplants into 1.5 cm (0.6 inch) thick rounds; sprinkle with salt and let sit for 15-20 minutes to draw out bitterness, then pat dry.
2. In a bowl, combine ground lamb with finely chopped onion, minced garlic, chopped parsley, cumin, paprika, black pepper, and a pinch of salt. Mix well to form small patties, roughly the same size as the eggplant slices.
3. Arrange alternating slices of eggplant and meat patties in a large baking dish or on skewers. If using a dish, fill any gaps with extra eggplant or peppers.
4. In a small bowl, whisk together tomato paste, olive oil, and water to create a sauce. Pour the sauce evenly over the arranged kebab.
5. Slice the remaining tomatoes and bell peppers into rounds or strips. Arrange them artfully around and on top of the kebab in the baking dish.
6. Bake for 30-45 minutes, or until the meat is cooked through, the vegetables are tender, and the sauce is bubbling and slightly reduced. Serve hot.