Eggplant Kebab in the Oven
by Editorial Staff
Eggplant kebab is a Turkish cuisine dish, which is ideally prepared from lamb, on the grill. My eggplant kebab is made from minced pork, and I cooked it in the most ordinary oven. Eggplant kebab according to this recipe turns out to be no less tasty than on the fire, the same ruddy and juicy.
Ingredients
- Minced pork – 650 g
- Eggplant – 2 pcs.
- Bulgarian pepper – 0.5 pcs.
- Bulb onions – 0.5 pcs.
- Refined vegetable oil – 40 ml
- Soy sauce – 20 ml
- Granular garlic – 1 teaspoon
- Parsley – 2-3 sprigs
- Ground pepper mixture – to taste
- Salt to taste
Directions
- We prepare products. To make the eggplant kebab look aesthetically pleasing and appetizing, the eggplant should be long and narrow.
- We wash the eggplants, dry them and cut into slices about 1.5 cm thick.
- We put all the resulting circles in a cup. Then mix the refined oil with soy sauce and half the granulated garlic and pour into the eggplant bowl. Stir so that each circle is covered with an oily sauce, and set aside.
- Chop the onion, bell peppers and herbs with a knife as finely as possible.
- Add all these chopped ingredients to the minced meat, season to taste with salt and a mixture of peppers, the remaining granulated garlic and mix well.
- With wet hands, form small balls from the resulting minced meat. They should be about the same size as the eggplant slices.
- We take wooden skewers and string eggplant and meat balls alternately. Stir the resulting kebabs on a baking sheet covered with baking parchment and bake at 180 degrees for about 45-50 minutes.
- Both meat and eggplant should brown appetizingly. Serve the eggplant kebab hot. Greens and fresh vegetables will be a great addition to this unusual, but delicious barbecue.] Good appetit!
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