Patlican Kebab - Eggplant Kebab
Eggplant slices and meatballs baked together with tomato puree, garlic cloves and green peppers.
INGREDIENTS
For Meatballs:
- 1 pound ground beef 80% lean
- 1 large onion finely diced or pureed
- 2 cloves garlic mashed
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1½ teaspoon salt
- 2 tablespoons olive oil
For Eggplant Kebab:
- 2 pieces eggplants sliced
- 2 tablespoons olive oil
- 1 large green pepper chopped
- 4 cloves garlic sliced
- 1 cup tomato puree
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley for garnish
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
Calories: 473kcalCarbohydrates: 14gProtein: 22gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 1271mgPotassium: 777mgFiber: 3gSugar: 6gVitamin A: 731IUVitamin C: 45mgCalcium: 66mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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