Eggplant Kebab with Beef
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg beef
- 2 eggplant (s)
- 2 large onions
- 2 cloves garlic
- 3 hot peppers
- 2 tomato (s)
- salt and pepper
- Pul Biber
- 1 tablespoon tomato paste
- 1 tablespoon paprika pulp
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces. Partially peel the aubergines and cut into small pieces. To get the bitter taste out of the eggplants, the eggplants are soaked in salted water for 10 minutes.
- Put the aubergines in a baking dish, pour salt and approx. 50 ml oil over them and cook in the preheated oven at 200 ° C for approx. 30 minutes.
- Fry the meat in a saucepan with olive oil and simmer with the lid closed until the meat is soft. You can add about 100 ml of boiling water later.
- Chop the onions, peppers and garlic and fry in a pan with olive oil. Season with salt and the spices, add the meat and fry briefly.
- In a saucepan, sauté tomato paste, paprika pulp with olive oil and add about 200 ml of boiling water. Season to taste with salt and pepper and bring to the boil.
- Take the aubergines out of the oven, pour the meat over them and pour the tomato sauce over them. Finally, decorate with tomato and pepper slices and bake in the oven for another 30 minutes.
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