Meat & Chicken

Islim Kebab (Eggplant Kebab)


6  eggplant, washed (preferably thin ones)
2-3  green banana peppers/1 green bell pepper, cut in bite sizes
3-4 medium tomatoes, sliced round
2/3 cup canola oil for frying
Tooth picks

for the meatball

1/2 kg ground beef or lamb
1 egg
1 onion, chopped finely
2-3 cloves of garlic, mince
1 tsp salt to taste
½ tsp black pepper
1 tsp sweet paprika

for the sauce:

1 cup grated tomatoes or 2 tbs tomato paste
2 tbsp olive oil
A pinch of salt and sugar to taste
1 cup hot water


1.  In a bowl, combine all of the meatball ingredients and knead with your hands till the mixture gets thick.
2.  Then, grap more than a walnut size pieces and round them in your palms.
3.  Preheat the oven to 200 C. Place the meatballs in a baking dish and bake for 15-18 minutes till they are cooked. Take out and let them cool.
4.  Wash and peel the eggplants in strips.
5.  Then cut lengthwise into four or five strips each.
6.  Salt and leave them with salt for about 15 minutes then wash and pat them dry.
7.  In a frying pan, fry both sides of eggplant slices lightly. Leave aside.
8.  Take two strips of eggplant and arrange one over the other in a cross shape.
9.  Place the meatball in the center and fold in ends of the eggplant over the top to close.
10 .Top with one slice of tomato and pepper and put a toothpick through the middle to hold it closed .Countinue with the rest of eggplant and meatballs. Arrange in a baking dish.
11. Combine all sauce ingredients and drizzle over the eggplants.
12. Bake at 180 C until tomatoes and peppers begin to brown.

Serve warm with rice.


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