Eggplant Kebap (Patlıcan Kebabı)

Here is a quick recipe that is delightful and not very time consuming. I had prepared this recipe while I was in Houston and had not gotten the opportunity to write a clean version of the recipe. Finally, I got the chance to write the recipe and publish it.

Similar to other kebabs, patlıcan kebab tastes much better when cooked on charcoal grill. This kebab can be placed in thin and wide bread and wrapped or can be eaten with rice or bulgur pilaf along with a bowl of cold plain yogurt. Grilled green peppers and tomatoes would be a perfect complement to this kebab.

For the Meat:

½ lb ground beef
½ clove garlic
½ tsp cayenne
½ tsp salt
½ tsp ground black pepper

For Eggplants:

3 long and thin eggplants
1 tsp olive oil (optional)
½ clove garlic
¼ tsp cayenne
¼ tsp ground black pepper
½ tsp salt

Preparation:

To prepare the meat, all the ingredients for the meat (garlic, cayenne, salt and black pepper) in a large bowl and mix thoroughly until all the ingredients are integrated. Let the meat sit for 30 minutes. This can also be prepared the night before.

Cut the eggplants in about 1 inch length. Place in a bowl and add the olive oil (if you desire), garlic, cayenne, black pepper and salt. Mix thoroughly and let them sit for 10 minutes.

If you are using bamboo skewers, soak the skewers in water for 30 minutes prior to cooking. When soaking the skewers is finished, oil the skewers slightly so that the meat does not stick to the skewers.

With your hands, pick about 1.5 tablespoons of the meat and roll with your hands to create a small meatball. Place one eggplant piece on the oiled skewer and follow with a piece of meatball. Alternate the meatballs and the eggplant pieces, until the skewer is full 3/4s of the way.

In your indoor oven broiler or outside grill, cook for about 8-10 minutes on each side. This can vary from oven to oven, so keep watching the cooking process in order to make the meat is not overcooked.

Enjoy with rice or bulgur pilaf and plain yogurt on the side.