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Turkish eggplant kebab baked with meatballs, tomatoes and garlic in a round baking dish, garnished with chopped parsley.
5 from 2 votes

Eggplant Kebab (Turkish Patlıcan Kebabı)

By Zerrin & Yusuf
This Turkish eggplant kebab is made with juicy meatballs, thick slices of eggplant, tomatoes and garlic, all baked in a light tomato sauce until perfectly tender. An easy and comforting family dinner that's full of authentic Turkish flavors.
Yields: 4 servings
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PREP 20 minutes
COOK 50 minutes
TOTAL 1 hour 10 minutes

INGREDIENTS
  

For the Meatballs

  • 750 g / 1.65 lb ground beef (20% fat)
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 large onion grated
  • 1 tablespoon olive oil

For the Eggplants

  • 4 large eggplants about 1 kg / 2.2 lb, cut into 2.5 cm (1-inch) thick slices
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For Assembling

  • 2 medium tomatoes halved
  • 1 head garlic cloves peeled
  • 1 tablespoon tomato paste
  • 100 ml / about ⅓ cup boiling water
  • 1 tablespoon parsley for garnish

INSTRUCTIONS
 

  • Preheat the oven to 200°C (400°F).
  • In a large bowl, combine the ground beef, salt, pepper, grated onion and olive oil. Mix gently with your fingertips just until everything comes together. Don't overmix, or the meatballs will be tough.
  • Shape the mixture into meatballs, about 60 g (2 oz) each.
  • Arrange the eggplant slices on a tray. Sprinkle with the salt and drizzle with 1 tablespoon olive oil. Rub each slice with your hands so both sides are lightly coated.
  • Stand the eggplant slices and meatballs upright in a baking dish, alternating one eggplant slice and one meatball. (We use a 28 cm (11-inch) round baking dish, but a rectangular baking dish works just as well.)
  • Place the tomato halves in the center of the dish and scatter the peeled garlic cloves around them.
  • In a small bowl, whisk together the tomato paste and boiling water until smooth. Pour the sauce evenly over the eggplants and meatballs.
  • Wet a sheet of parchment paper, squeeze out the excess water and cover the baking dish completely with it.
  • Bake for 40 minutes.
  • Remove the parchment paper and continue baking for 10-15 minutes, or until the eggplants are completely tender.
  • Garnish with chopped parsley and serve.

NUTRITION

Calories: 694kcalCarbohydrates: 36gProtein: 38gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 133mgSodium: 1628mgPotassium: 1837mgFiber: 16gSugar: 20gVitamin A: 767IUVitamin C: 26mgCalcium: 109mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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