Turkish Eggplant Kebab (Patlican Kebabi)
- 1 lb ground beef
- 4-5 eggplants
- 2 green peppers
- 1 tomato
- 1 clove garlic
- 1 small onion (grated)
- 1/4 tsp black pepper
- 1 ¼ tsp salt
For the Red Sauce:
- 1 cup cold water
- 2 tbsp tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
For Soaking Eggplant:
- 5 cups cold water
- 2 tsp salt
1- Cut the eggplants 1-1.5 inches wide and soak them in salted cold water for around 30 minutes to remove any bitterness from them.
2- Mix ground beef, garlic, grated onions and salt and pepper.
3- Pull a walnut sized piece from the ground beef mix and slightly flatten, like a small patty. This amount will give you about 17 small patties.
4- In a pan, arrange the beef and eggplants by alternating with one piece of eggplant and one piece of meat patty.
5- make the sauce by mix the salt, olive oil and tomato sauce and water. Pour it all over the ground beef patties and eggplant.
6- Cover the pan with aluminum foil.
7- Bake for about 1 hour at 400º F or until you feel its cooked through.
8- Remove aluminum foil and place the tomato halves and the chopped garlic and peppers.
9- Place the pan under the broil for about 10 minutes until the peppers and tomatoes looks roasted.
10- Enjoy with Basmati rice, Pita bread and tzatziki.