Turkish Eggplant Kebab

Baked eggplant kebab with meatballs in cast iron skillet

5 from 1 reviews

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



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



  1. 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.


  1. Preheat the oven to 400F (200C).
  2. 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.
  3. In a baking pan, place meatballs and eggplant slices in turns.
  4. Drizzle olive oil over the meatballs and eggplants and bake for 30 minutes. 
  5. Pour tomato puree over them.
  6. Remove from the oven. Place garlic slices and green peppers randomly in the pan. Drizzle a little more olive oil over them.
  7. Sprinkle salt and black pepper. Bake for another 15 minutes.
  8. Garnish with chopped parsley and serve hot.


Keywords: eggplant kebab, Turkish eggplant kebab, patlican kebab