Eggplant and Meatball Kebab
Eggplant and Meatball Kebab is a rich and satisfying main dish traditionally associated with southeastern regional cooking. Thanks to the perfect harmony between eggplant and seasoned meatballs, this dish is both flavorful and filling. It can be prepared in the oven or on a grill and adds an elegant, hearty touch to the table.
In this recipe, you will find all the ingredients and step-by-step instructions needed to prepare perfectly balanced eggplant and meatball kebabs.
Ingredients
For the Meatballs:
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500 g ground beef (medium fat)
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1 large onion (grated)
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2 cloves garlic (crushed)
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon cumin
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1 teaspoon red pepper flakes
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1 tablespoon breadcrumbs or stale bread crumbs
Other Ingredients:
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4 medium eggplants
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2 tomatoes
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2 green peppers
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2 tablespoons vegetable oil
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1 teaspoon salt
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1 teaspoon black pepper
For the Sauce:
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1 tablespoon tomato paste
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1 cup hot water
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1 teaspoon salt
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1 tablespoon olive oil
How to Make Eggplant and Meatball Kebab
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Peel the eggplants in stripes, slice them into rounds, and soak them in salted water for 15 minutes.
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Meanwhile, prepare the meatballs. Combine the ground beef, grated onion, garlic, spices, and breadcrumbs, knead well, and let rest for 10 minutes.
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Shape the mixture into walnut-sized balls.
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Arrange the ingredients in sequence, alternating one slice of eggplant and one meatball.
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Slice the tomatoes and cut the green peppers lengthwise.
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Place the eggplant–meatball rows neatly into a baking dish.
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Add the tomatoes and peppers on top.
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Mix the tomato paste with hot water, salt, and olive oil, then pour the sauce evenly over the dish.
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Bake in a preheated 200°C (392°F) oven for 40–45 minutes.
Serving Suggestions
Serve the eggplant and meatball kebab hot. You can enhance the meal by serving it with rice pilaf, yogurt, and flatbread.
With this regional-style recipe, you can bring a deeply satisfying and flavorful dish to your table. Enjoy!
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