Turkish Eggplant and Meatball Kebab Skewers
428kcal
Ingredients
- 2-3 large Eggplants
- 12 oz Ground Beef
- 1 oz Tail Fat (optional, finely chopped)
- 1 medium Onion (grated)
- 1 large Egg
- 1 cup Breadcrumbs
- ½ bunch Fresh Parsley
- 1 tsp Ground Cumin
- 1 tsp Sweet Paprika
- ½ tsp Black Pepper
- Salt (to taste)
- 2 tbsp Tomato & Pepper Paste
- Vegetable Oil (for frying)
- 1.5 cups Water (for sauce)
Equipment
- Wooden Skewers: To thread the eggplant and meatballs.
- Large Mixing Bowl: For kneading the meatball mixture.
- Deep Skillet: For frying the components before assembly.
- Baking Dish: To house the skewers and the savory tomato sauce.
Method
- Combine ground beef, onion, egg, breadcrumbs, and spices in a bowl. Knead for 10 minutes.
- Let the meatball mixture rest in the refrigerator for at least 1 hour.
- Slice the eggplants into uniform rounds and deep fry in hot oil until golden.
- Shape the meat into round meatballs and fry them in the same oil until browned.
- Sauté the tomato paste in the leftover oil and stir in water to create a sauce.
- Thread the eggplants and meatballs alternately onto wooden skewers.
- Place skewers in a dish, pour the sauce over them, and add garnish if desired.
- Bake in a preheated oven at 200°C (390°F), checking occasionally until bubbling.
Nutrition
Calories428kcalCarbohydrates25gProtein21gFat27gSaturated Fat9gPolyunsaturated Fat3gMonounsaturated Fat11gTrans Fat1gCholesterol114mgSodium637mgPotassium481mgFiber2gSugar4gVitamin A1043IUVitamin C13mgCalcium99mgIron4mg
Notes
If you want that authentic charcoal-grill taste at home, you can place a small piece of burning charcoal in a foil "cup" inside the baking dish for the last 5 minutes of baking. Cover the dish tightly with foil to let the smoke infuse the meat and eggplant!