• 500 g medium-fat ground beef
  • 1 grated onion
  • 2 cloves of grated garlic
  • 1 egg
  • Parsley
  • 1 tea glass of bread crumbs
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • Cumin
  • Salt
  • 2 tablespoons of oil
  • 1 clove of garlic
  • 1 grated tomato
  • 1 teaspoon tomato paste
  • 1.5 cups of hot water
  • Black pepper
  • Long green pepper
  • Tomato


*Slice the eggplants, soak them in salt water for half an hour.

*Put minced meat, onion, garlic, eggs, parsley, breadcrumbs and spices into the kneading bowl, after knead well.

*After the materials are mixed with each other, cut the pieces from the mortar and shape.

*Cover the meatballs that you prepared with a stretch, leave to rest for 15-20 minutes in the refrigerator.

*While the meatballs are resting, prepare the sauce. Put oil in the pan, add the garlic that you chopped, then fry.

*Add grated tomatoes, tomato paste, salt and pepper and mix.

*Add hot water, cook for 5 minutes, then turn off the stove.

*Attach with skewers the rested meatballs and the eggplants that you strain and wash with plenty of water. You can also arrange it on the tray without using skewers.

*Let’s put the grilled skewers that we have prepared, into an oven dish.

*Let’s put the tomato sauce on the tomatoes and peppers and cover it with an oven bag.

*The amount of water depends on the size of the tray, if not enough, you can add a little more hot water.

*Let’s bake in a oven that preheated with 200 degree.

* Check it after 30-35 minutes, if the eggplant and meatballs are soft, take the oven bag from them and cook until they turn golden brown. Our eggplant kebap is ready for service.

*Enjoy your meal.

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