Stuffed Eggplant Kebab Recipe
Eggplant has become one of our favorite summer veggies after trying lots of recipes. Let’s try this stuffed eggplant kebab that’s stuffed with beef and vegetables.
- 4 middle size eggplants,
For the meat filling;
- 300 grams beef (chopped in bite size),
- 1 big onion,
- 3 cloves of garlic,
- 3 green peppers,
- 1/2 bunch of parsley,
- 3 middle size tomatoes,
- Ground black pepper,
- 2-3 tablespoons of vegetable oil.
To fry the eggplants;
- Vegetable oil,
For the sauce;
- 1 tablespoon of tomato paste,
- 2 cups of water (400 ml.).
For the top;
- 1 Tomato.
Process of Stuffed Eggplant Kebab Recipe
For the stuffed eggplant kebab recipe, firstly cut stalks of eggplants and peel the skin lengthwise like a zebra pattern.
Cut each eggplant into two and scoop out the center. The walls of eggplants shouldn’t be too thick or too thin (about 1 cm.).
Soak the eggplants in the salted water for about 20 minutes to remove their bitterness. Then wash them and dry with paper towel.
Fry them in hot oil and place them into a pyrex.
For the meat filling, heat the non-stick pot at a medium heat while it is empty.
Then put the chopped beef in to the pot and stir.
Don’t let the chopped beef bring the juice out so at a high heat cook the meat by stirring for 3 or 4 minutes.
It is a technique called Searing (or pan searing).
Then add the vegetable oil, chopped onions, peppers and garlic, saute them.
Now add the diced tomatoes and cook for 15 minutes.
Finally add the finely chopped parsley, salt and spices and stir. Turn off the cooker.
Stuff the eggplants with the meat filling. Slice the tomato and put a slice on each stuffed eggplant to cover the meat filling.
For the sauce, mix the paste and water in a bowl and pour the sauce into the pyrex.
Bake them in the preheated oven to 200°C.
You can serve this eggplant kebab hot and also with pilaf.