Eggplant kebabs
6 servings
50 minutes
Kebabs with eggplants are an elegant and aromatic dish that combines the tenderness of minced meat with the rich flavor of baked eggplant. This dish originated from Eastern cuisines but gained popularity in European menus due to its simplicity and refined taste. Grilled eggplant acquires a pleasant softness and smoky aroma, while meat patties infused with spices become juicy and rich. Tomatoes add freshness and a slight tanginess, complementing the harmony of flavors. Kebabs with eggplants pair perfectly with rice or lavash, creating a complete meal for family dinners or festive gatherings. Baking in the oven allows the ingredients to exchange aromas, creating a unique gastronomic symphony on your plate.
1
If you are using bamboo skewers, start by soaking them in water for 5-10 minutes.
2
Wash and dry the eggplants.
- Eggplants: 4 pieces
3
Cut off the tip and slice into thick pieces (about 1.5 cm thick). Season the eggplant with salt and drizzle with olive oil.
- Salt: to taste
- Eggplants: 4 pieces
4
Season the minced meat with salt and fragrant pepper.
- Ground beef: 500 g
- Salt: to taste
- Ground allspice: to taste
5
Preheat the grill.
6
Divide the meat into patties approximately the same diameter as the slices of eggplant.
7
Skewer the patties between the eggplants. Also, skewer whole tomatoes. Place the eggplants with kebabs on a hot grill and grill on all sides until partially cooked. Also prepare the tomatoes on the grill.
- Eggplants: 4 pieces
- Ground beef: 500 g
- Tomatoes: 5 piece
8
Preheat the oven to 180 degrees.
9
Place eggplants and kebabs in a large heat-resistant dish, top with grilled tomatoes, add 1/4 cup of water to cover the bottom of the dish. Cover with aluminum foil and bake in the oven for 20-30 minutes.
- Eggplants: 4 pieces
- Ground beef: 500 g
- Tomatoes: 5 piece
10
Serve with rice or lavash.