Patlıcan kebabı (aubergine and meatball skewer, oven-baked)

Patlıcan kebabı from Gaziantep is a skewer alternating aubergine slices and meatballs. It's grilled over charcoal, but is just as good baked at home on a tray.

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Method

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1. Cut the aubergines into slices about 3 cm thick, salt them, and let stand for 15 minutes, then pat dry. ⏱ Timer: 15 min
2. Knead the meat with the onion, pul biber, cumin, salt and pepper, and shape into flat meatballs the same diameter as the aubergine slices.
3. Thread the aubergine slices and meatballs alternately onto long metal skewers (or soaked wooden ones), packed tightly together.
4. Lay the skewers in a baking dish, add the peppers and tomatoes alongside, and drizzle with the olive oil.
5. Bake at 220 °C for 25 minutes. ⏱ Timer: 25 min
6. Mix the tomato paste with the hot water, salt it, pour it into the dish, and bake for a further 15 minutes, until the aubergine is tender. Serve with lavash and the pan juices. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Choose thin aubergines with few seeds.
• Can also be baked simply standing in the dish, without skewers.

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