Baked Aubergine Kebap

What is your favorite summer recipe? Ours is baked aubergine kebab because it’s the perfect season for aubergines. Whatever your cooking style is – roasted, baked, grilled – the meaty aubergine has a light, earthy taste when cooked, making it perfect to carry a variety of flavours and any number of cooking methods and techniques.

This truly delicious dish comes from the southeast province of Turkey which is very famous with its authentic cuisine.

Juicy meatballs are sandwiched between discs of aubergine in this traditional Turkish kebab. The aubergines become soft and absorb all the delicious meat flavors, and look so fabulous reformed into their original shape. Bring these impressive kebabs to the table with a pot of the vibrant red pepper sauce and rice.

INGREDIENTS:

• 6 -7 Aubergine

• 800 gr minced beef

• 1 onion – grated

• 2 cloves of garlic

• Salt

• Black pepper

• Cumin

• Dried thyme

• chili pepper

• 3 tbsp melted butter

METHOD:

1- In a bowl combine the minced beef, onion, salt, black pepper, cumin, thyme, and chili pepper. Then shape into little balls – roughly the size of gobstoppers

2- Slice the aubergines without peeling them roughly around 3cm

3- Thread a piece of meatball onto a baking tray, followed by a piece of aubergine then repeat with the remainings.

4- Pour the melted butter over aubergines and meatballs

5- Cut tomatoes into 4, cut chili peppers into 2, chop cloves of garlic and add them to the tray

6- Pre-heat oven to 180 degrees C. Cover the tray using foil or any lid. Cook for 40 min. Then remove the cover and cook 10 more min.