Eggplant Kebab

Sample Dishes from Turkish Cuisine

Eggplant Kebab (Patlıcanlı Kebab)

Boneless lamb shoulder or leg - -500 gr
Tomato3 small size300 gr
Eggplant6 medium size1 kg
Oil +absorbed during frying6 tablespoon60 gr
Onion2 medium size150 gr
Water (warm)1 1/2 cup300 gr
Salt2 teaspoon12 gr
Black Pepper1 teaspoon2 gr
Allspice1/4 teaspoon0.5 gr


Pare eggplants in strips. Remove stems. Cut into half. Slice into 3 cm (11/2 inch) thick slices. Brown lightly in oil both sides of slices. Remove from to pan; drain. Cut meat into 2 1/2 cm (1 inch) cubes. Add to pan with finely chopped onions. Saute over low heat until onions are tender. Cover and braise for 40 minutes stirring occasionally; drain. Add low warm water: Sprinkle with salt and pepper. Cover and simmer for 20 minutes or until meat is tender. Layer meat in a baking dish. Place eggplant slices over meat. Top with sliced tomatoes. Add drippings. Bake in a moderate oven for 20 minutes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy359 cal
Protein16,2 g
Fat28,1 g
Carbohydrates11,6 g
Calcium36 mg
Iron2,32 mg
Phosphorus178 mg
Zinc3 mg
Sodium847 mg
Vitamin A471 iu
Thiamine0,20 mg
Riboflavin0,22 mg
Niacin5,19 mg
Vitamin C10 mg
Cholesterol58 mg

Regional Characteristics:

This dish is prepared, especially in the summer when eggplant is in abundance. It is served as a main dish for lunch or supper. Usually pilaf and cacık are served together as side dishes.