Ingredients:
2 large eggplants500 grams (1 lb) ground beef or lamb
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes (optional)
1 teaspoon ground cumin
2 tablespoons parsley, finely chopped
2 tablespoons olive oil
4-5 tomatoes, sliced
3-4 green peppers
Wooden or metal skewers
Instructions:
Prepare the Eggplants:
Wash the eggplants and cut them into thick slices (about 1 inch thick).
Sprinkle some salt on the eggplant slices and let them sit for about 15 minutes to release their bitterness. Rinse and pat dry with a paper towel.
Prepare the Meat Mixture:
In a large bowl, combine the ground meat, finely chopped onion, minced garlic, salt, black pepper, red pepper flakes, ground cumin, and chopped parsley. Mix well until all ingredients are thoroughly combined.
Assemble the Kebabs:
Take a skewer and alternately thread a slice of eggplant and a portion of the meat mixture. Shape the meat into a patty or ball before skewering it. Continue until the skewer is filled, ending with a piece of eggplant.
Repeat the process with the remaining eggplant slices and meat mixture.
Cook the Kebabs:
Preheat your grill or oven to medium-high heat. If using a grill, brush the grates with some olive oil to prevent sticking.
Place the skewers on the grill or in the oven. Cook for about 15-20 minutes, turning occasionally, until the meat is fully cooked and the eggplants are tender and slightly charred.
Prepare the Vegetables:
While the kebabs are cooking, grill or roast the sliced tomatoes and green peppers until they are tender and slightly charred.
Serve:
Remove the kebabs from the grill or oven. Serve them hot with the grilled tomatoes and green peppers. Optionally, you can serve the kebabs with rice or flatbread.
Enjoy your delicious Eggplant Kebab!