Eggplant Kebab (Turkish Patlıcan Kebabı)

Turkish Kebab with Eggplants and Meatballs

Turkish eggplant kebab, known as patlican kebabi in Turkish, is a classic dish that's especially popular in the southeastern part of Türkiye, where kebab culture is a big part of everyday life.

While kebab restaurants cook it on long skewers over charcoal, the oven-baked version is just as common in many homes.

What makes this kebab special is the way the eggplants and meatballs cook together. As they bake, the eggplants soak up the flavorful juices from the meat, becoming incredibly soft and delicious.

In Türkiye, especially in the southern and southeastern regions, many people prepare everything at home, arrange the eggplants and meatballs in a baking tray, and take it to a neighborhood bakery (fırın) to be cooked in a large stone oven.

These bakeries bake home-prepared dishes alongside fresh bread, so it's completely normal to see people dropping off their trays before lunch or dinner. It's one of our favorite traditions in Turkish food culture and definitely one of the things we miss most about living in Türkiye.

That said, not every bakery offers this service. Many families simply bake their eggplant kebab in their own ovens at home, just like we do now.

About the ingredients

You'll need just a few simple ingredients to make this Turkish eggplant kebab. Here are our notes to help you choose the best ones.

We recommend using ground beef with about 20% fat because it makes the meatballs much juicier and more tender. If you like the flavor of lamb, you can also use a mixture of half ground beef and half ground lamb.

Choose large eggplants. Large eggplants work best because, once sliced, they're about the same size as the meatballs. 

You'll also need tomatoes and a whole head of garlic. They roast alongside the eggplants and meatballs, adding extra flavor to the dish.

You can find the full list of ingredients with their exact measurements in the recipe card below.

How to Make Turkish Eggplant Kebab

Making Turkish eggplant kebab is easier than it looks.

First, mix the ground beef, grated onion, olive oil, salt and pepper just until combined and shape the mixture into evenly sized meatballs.

Meanwhile, slice the eggplants, season them with salt and olive oil, and rub each slice so they're evenly coated.

Next, arrange the eggplant slices and meatballs upright in a baking dish, alternating one eggplant slice and one meatball. Add the tomatoes and garlic, then pour over a simple mixture of tomato paste and hot water.

Cover the dish with wet parchment paper and bake until the eggplants have softened. Then remove the parchment and continue baking for a little longer so the eggplants become completely tender and the tops are lightly browned.

You'll find the full step-by-step instructions with exact baking times in the recipe card below.

Keep the Eggplant Slices Thick

When slicing the eggplants, aim for about 2.5 cm (1 inch) thick slices. Thick slices hold their shape much better during baking and won't fall apart as they become tender.

Since they're about the same size as the meatballs, the kebab is also much easier to assemble and looks beautiful when served.

What To Serve With Eggplant Kebab

Whenever we make Turkish eggplant kebab, we like to keep the rest of the meal simple. The kebab is already full of flavor, so all it needs are a few classic Turkish side dishes to turn it into a complete meal.

Here are our favorite dishes to serve with it:

• Rice Pilaf – Our first choice.
• Cacık – A refreshing yogurt, cucumber and garlic side dish.
• Shepherd Salad (Çoban Salatası) – A simple salad made with tomatoes, cucumbers, peppers and onions.
• Pide Bread – A nice flat bread topped with sesame seeds.

Storage

Leftover Turkish eggplant kebab stores really well, and we think it tastes even better the next day after the flavors have had more time to develop.

• Refrigerator: Let the kebab cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freezer: You can freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To Reheat: Warm it in a 180°C (350°F) oven until heated through, fro about 10-15 minutes. If it looks a little dry, add a splash of water before reheating.

Want to Make It Ahead?

If you'd like to save some time, you can prepare the meatballs up to 1 day in advance.

We recommend preparing the eggplants and the rest of the ingredients just before baking. When you're ready to cook, slice the eggplants, mix the tomato paste sauce, arrange everything in the baking dish, and bake as directed in the recipe.

More Turkish Eggplant Recipes

• Ali Nazik Kebab
• Hunkar Begendi
• Turkish Moussaka
• Karniyarik

More Kebab Recipes

• Liver Kebabs
• Adana Kebab
• Iskender Kebab
• Turkish Chicken Kebabs

You might also want to check out our collection of best Turkish Kebabs.