Can I freeze this eggplant kebab?

Yes, it is a freezer friendly meal. You can freeze it both raw or cooked. If you are planning to freeze it raw, keep everything raw except eggplants. Bake the sliced and dried eggplants in the oven for about 15 minutes at 400F. Cool and then place them in the pan with meatballs and freeze. Make sure you thaw them overnight before baking.

Can I make patlican kebab with chopped beef or lamb instead of meatballs?

Yes. If you don’t feel like preparing meatballs, make your casserole with meat. One difference though: Unlike the meatball version, you should cook the meat and eggplant slices slightly before combining them together. To do this, heat a cast iron skillet and cook eggplant slices in little olive oil, turning them over so that both sides get slightly tender. Transfer them on a plate. In the same skillet, sauté about ½ cup diced onion with olive oil in a cast iron skillet. Add in chopped meat, add in a little water (about ¼ cup). Let it release its juice and then absorb it back. You can season it with any spices you like. We love cumin, chili powder and black pepper. Remove it from the heat. Top with eggplants, tomato puree, green peppers and garlic. Bake for 30 minutes.

Can I make this recipe without meat?

Although it won’t be a traditional kebab recipe, you can make this recipe vegan. It can be very delicious without meat, as well. Garlic contributes a lot of taste and flavor to dishes so more garlic and tomatoes will do it. It will be very similar to our delicious vegan casserole with zucchini .

Can I make this eggplant casserole with cheese?

Yes. You can sprinkle some grated cheddar or mozzarella 5 minutes before you remove the dish from the oven. On the other hand, this recipe is a traditional one and never uses cheese.

Patlican Kebab - Eggplant Kebab

Baked eggplant kebab with meatballs in cast iron skillet

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Eggplant slices and meatballs baked together with tomato puree, garlic cloves and green peppers.

Author: Zerrin & Yusuf
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 1x
Category: Dinner
Method: Baking
Cuisine: Turkish

Ingredients

Scale

For Meatballs:

1 pound/450g ground beef, 80% lean
1 onion, finely diced or pureed
2 cloves garlic, mashed
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon chili powder
1 and ½ teaspoon salt
2 tablespoons olive oil

For Eggplant Kebab:

2 eggplants, sliced
2 tablespoons olive oil
1 green pepper, chopped
4 cloves garlic, sliced
1 cup tomato puree
½ teaspoon salt
1 teaspoon black pepper
parsley for garnish

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Instructions

Meatballs:

In a large bowl, combine all ingredients for meatballs, cover and let it sit in the refrigerator for 30 minutes. Then shape into balls and flatten them a bit. Put them aside.

Kebab:

Preheat the oven to 400F (200C).
Slice the eggplants. Soak them in water, sprinkle 1 teaspoon salt over them and wait for about 15 minutes. Drain and dry them using a paper towel.
In a baking pan, place meatballs and eggplant slices in turns.
Drizzle olive oil over the meatballs and eggplants and bake for 30 minutes.
Pour tomato puree over them.
Remove from the oven. Place garlic slices and green peppers randomly in the pan. Drizzle a little more olive oil over them.
Sprinkle salt and black pepper. Bake for another 15 minutes.
Garnish with chopped parsley and serve hot.

Nutrition

Serving Size:
Calories: 530
Sugar: 14.7 g
Sodium: 992.9 mg
Fat: 37.6 g
Carbohydrates: 28.7 g
Protein: 24.3 g
Cholesterol: 80.2 mg

Find it online: https://www.giverecipe.com/eggplant-kebab/