- 500 g medium-fat ground beef
- 1 grated onion
- 2 cloves of grated garlic
- 1 egg
- 1 tea glass of bread crumbs
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 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
*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.