Patlicanli Kebabı or eggplant kebab is originally cooked on wood fire by threading the meatballs and eggplants in skewers. In this recipe, the eggplant kebab is cooked in the oven as the easiest way to prepare them, but it does not make a difference. It is still delicious, juicy and flavorful.

Servings: 4


4 eggplants

½ pound ground beef

1 grated big onion

  1. teaspoon black pepper 1/4 cups bread crumbs 1 teaspoon cumin
  2. teaspoons salt

4 tablespoons olive oil

2 tomatoes, cut into halve 4 green peppers


Prepare the eggplants by slicing into circular shape, but not too thin. Soak in salted water for fifteen minutes, set aside.

Prepare the meatballs by combining the ground meat, bread crumbs, grated onion, black pepper, cumin and salt.

Knead the meat mixture for several minutes and take a walnut-sized piece and roll them in your hand and flatten out by pressing with your palms.

Repeat this step for the rest of the meat mixture.

Preheat the oven at 356 degrees F. Coat an oven tray with oil.

Drain the eggplants and lay on the tray together with the meatballs. Do this by placing the meatballs in between the eggplant slices to form a whole eggplant, and then do the rest of the meatballs and eggplant slices.

Place the tomato halves in the tray together with the green peppers.

Drizzle 4 tablespoons of olive oil over the vegetables and meatballs. Bake for 45 minutes. Check the eggplants if they are already soft by pricking with a fork and if they are still hard, continue cooking for five to ten minutes.

Arrange the eggplant & meatball combination on a serving plate.

Place the tomato slices and peppers beside the eggplant kebab, so they can stand still.

Serve piping hot. Enjoy!

Nutritional Information: 438 calorie; 19.4 g fat ( 3.5 g saturated fat); 51 mg cholesterol; 1269 mg sodium; 48.1 g carbohydrate; 23.2 g dietary fiber; 22.5 g total sugars; 25.5 g protein.