Turkish · Lunch · Dinner
Turkish Eggplant Kebab
Patlıcan Kebabı
Thick rounds of roasted eggplant layered with spiced lean beef patties, tucked in with tomatoes and green peppers and baked in a light tomato sauce until meltingly tender. A lighter take on the classic tray kebab from southeastern Turkey.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 22% · Fat 44% · Protein 34%
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Ingredients
For 4 servings- 2 medium600 gEggplants
- 500 gLean ground beef (90% lean)
- 1 medium110 gOnion, grated
- 2 cloves6 gGarlic, minced
- 1/2 cup15 gFresh flat-leaf parsley, finely chopped
- 1 tspGround cumin
- 1 tspPaprika or Turkish red pepper flakes (pul biber)
- 1/2 tspBlack pepper
- 1 tsp6 gSalt
- 1 tbsp14 gOlive oil
- 3 medium360 gTomatoes, sliced into rounds
- 4 small160 gLong green peppers
- 1 tbsp16 gTomato paste
- 1/2 cup120 gWater
Steps
- 1
Heat the oven to 220 °C / 425 °F and line a baking tray with parchment.
- 2
Trim the eggplants and cut them into rounds about 2 cm thick.
- 3
Lay the eggplant rounds on the tray, brush both sides with the olive oil and sprinkle with 1/4 tsp of the salt.
- 4
Roast the eggplant for 15 minutes until softened and lightly golden, then lower the oven to 200 °C / 400 °F.
- 5
While the eggplant roasts, put the beef, grated onion, garlic, parsley, cumin, paprika, black pepper and the remaining salt in a bowl.
- 6
Knead the mixture for 2 minutes until sticky and well combined.
- 7
Shape the meat into flat patties roughly the same diameter as the eggplant rounds, one per slice.
- 8
In a baking dish, stand the eggplant rounds and meat patties upright in rows, alternating one eggplant, one patty.
- 9
Tuck the tomato slices and whole green peppers between and around the rows.
- 10
Stir the tomato paste into the water and pour it evenly over the dish.
- 11
Bake for 35 minutes until the meat is browned and cooked through to at least 71 °C / 160 °F in the centre and the eggplant is very tender.
- 12
Rest for 5 minutes, then spoon the pan juices over each portion and serve.
Swaps, storage and make-ahead
Swaps
- Use lean ground lamb or a mix of beef and lamb for a more traditional flavour.
- Swap the beef for lean ground turkey or chicken for a milder, lighter-tasting kebab, making sure the patties reach at least 74 °C / 165 °F in the centre.
- For a vegetarian version, replace the meat with a mixture of cooked lentils, bulgur and grated onion bound with a little tomato paste, noting that bulgur contains gluten.
- If you can't find long green peppers, use Anaheim peppers or strips of green bell pepper.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. The eggplant turns soft and watery after freezing, so this dish is best not frozen.
Make ahead
Mix and shape the meat patties up to a day ahead and keep them covered in the fridge, and roast the eggplant rounds earlier the same day. Assemble the dish and bake just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (478 g) | Per 100 g | |
|---|---|---|
| Calories | 334 kcal | 70 kcal |
| Protein | 28.5 g | 6 g |
| Carbohydrates | 18.9 g | 4 g |
| of which sugars | 10.4 g | 2.2 g |
| Fiber | 7.3 g | 1.5 g |
| Fat | 16.8 g | 3.5 g |
| of which saturated | 5.5 g | 1.2 g |
| Sodium | 682 mg | 143 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
