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Turkish Eggplant Beyti Kebab (Patlıcan Beyti)

374kcal
5 from 1 vote
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Prep 25 minutes
Cook 40 minutes
Total 1 hour 5 minutes
A creative kebab recipe featuring spiced ground meat rolled inside roasted eggplant slices, baked in a zesty tomato-pepper sauce.
Servings 4 people
Course Main Course
Cuisine Turkish

Ingredients

For the Eggplant Wrap
  • 3 large Eggplants (long and straight)
  • 3 tbsp Vegetable oil
  • 1 tsp Paprika (or Red pepper powder)
For the Meat Filling
  • 12 oz Lean ground beef or lamb (approx. 350g)
  • 2 oz Lamb tail fat (Optional, finely chopped)
  • 1 small Onion (finely grated)
  • 1 small Green bell pepper (finely chopped)
  • 2 cloves Garlic (minced)
  • ½ bunch Fresh parsley (finely chopped)
  • 1 tsp Red pepper flakes
  • 1 tsp Black pepper
  • 1 tsp Kosher salt (or to taste)
For the Sauce & Serving
  • 2 cups Water
  • 1 tbsp Red pepper paste (Biber salçası)
  • ½ tbsp Tomato paste
  • 2 tbsp Vegetable oil
  • Serving: Garlic yogurt and sizzling butter with red pepper flakes

Equipment

  • Mandoline or Sharp Chef’s Knife: For those essential thin eggplant slices.
  • Wooden or Metal Skewers: To keep your rolls perfectly aligned in the oven.
  • Large Rectangular Baking Dish: For roasting and saucing.
  • Pastry Brush: To evenly coat the eggplants with paprika-infused oil.

Method

  1. Slice the eggplants lengthwise into thin strips. Soak them in salted water for 15 minutes to remove bitterness, then pat dry.
    Slicing long eggplants into thin strips for the beyti wrap.
  2. Mix 3 tbsp oil with 1 tsp red pepper powder. Brush the eggplant slices with this mixture and arrange them on a baking tray. Bake at 200°C (400°F) until soft (about 10–12 minutes).
    Brushing red pepper infused oil on eggplant slices before roasting.
  3. In a large bowl, combine the ground meat, tail fat, onion, pepper, garlic, parsley, and spices. Knead thoroughly until the mixture is cohesive.
    Kneading ground beef with onions, parsley, and Turkish spices in a bowl.
  4. Take a roasted eggplant slice, place a portion of the meat mixture at one end, and spread it slightly.
    Spreading the spiced meat filling onto a roasted eggplant slice.
  5. Roll the eggplant tightly around the meat.
    Rolling the roasted eggplant strip around the ground meat filling.
  6. Thread the rolls onto wooden skewers (3–4 per skewer) and place them in a baking dish.
    Threading the eggplant meat rolls onto wooden skewers for baking.
  7. Whisk together the water, tomato/pepper pastes, and oil. Pour this sauce over the skewered rolls in the dish.
    Pouring a red tomato and pepper paste sauce over the eggplant rolls in a tray.
  8. Bake at 200°C (400°F) for 20–25 minutes until the meat is cooked and the tops are golden brown.
  9. Spread a layer of garlic yogurt on a plate. Place the skewers on top, and finish with a drizzle of hot butter melted with red pepper flakes.
    Plating the eggplant beyti over garlic yogurt with a drizzle of red pepper butter.

Nutrition

Serving1servingCalories374kcalCarbohydrates28.5gProtein36.5gFat13.3gSaturated Fat4.3gPolyunsaturated Fat2.6gMonounsaturated Fat4.9gCholesterol88.8mgSodium715mgPotassium1257mgFiber4.9gSugar5.6gVitamin A1142IUVitamin C74.9mgCalcium57mgIron5.1mg

Video

Notes

Slice the eggplants lengthwise into thin, uniform strips and soak them in salted water for 15 minutes before roasting; this removes any bitterness and ensures they are pliable enough to wrap around the meat filling perfectly.

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