Authentic Turkish eggplant kebab recipe from Anatolia — juicy minced meat layered with smoky eggplants and baked to perfection.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients:

• 3 medium eggplants
• 500 g minced lamb or beef
• 1 onion (finely chopped)
• 1 clove garlic (crushed)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 2 tomatoes (sliced)
• 2 green peppers
• 1 tablespoon tomato paste
• ½ cup hot water

Instructions:

1. Wash and peel the eggplants in stripes (leaving some skin on). Cut them into thick rounds.
2. In a bowl, mix minced meat, onion, garlic, salt, pepper, cumin, and chili flakes. Knead well until the mixture holds together.
3. Shape small meatballs and alternate them with eggplant slices on a skewer (or arrange in a baking dish if you don’t use skewers).
4. In a separate bowl, mix tomato paste with hot water and drizzle over the kebab.
5. Add sliced tomatoes and green peppers on top.
6. Bake in a preheated oven at 200°C (390°F) for about 40 minutes until golden and juicy.
7. Serve with rice or bulgur pilaf and fresh parsley.

Tips:

• Use eggplants that are firm and slim for better presentation.
• For a more authentic taste, grill over charcoal instead of baking.
• You can use lamb–beef mix for juicier flavor.