Kebab with Grilled Eggplant
This is kebab with eggplant, prepared at home using salted and dried eggplant slices filled with a meat mixture with onion, parsley, and optional mixed-color bell peppers. It is seasoned with seven-spice blend, black pepper, paprika, and salt, then roasted in the oven until browned and cooked through. It can be brushed with a little olive oil and finished with charcoal for a smoky flavor.
A kebab dish served with grilled eggplant and baked at home.
Like a baked kebab and eggplant casserole.
The eggplant is grilled first, then baked together with the kebab.
Ingredients
- eggplant
- as desired meat
- optional mixed-color bell peppers
- onion
- parsley
- paprika
- salt
- seven-spice blend
- black pepper
Instructions
- Peel the eggplant on one side only on a cutting board in the kitchen, then cut it into slices that are neither thick nor thin.
- Place the eggplant slices on a tray over paper towels in the kitchen, then sprinkle salt on both sides and leave them until they release their water.
- Finely chop the onion, bell peppers, and parsley with a knife in the kitchen. A machine or food processor may be used as mentioned in the instructions.
- Mix the chopped vegetables with the meat in a bowl in the kitchen, then add the seven-spice blend, black pepper, paprika, and salt, and knead the mixture well until combined.
- Dry the eggplant slices of their moisture in the kitchen using paper towels.
- Take each eggplant slice in a bowl in the kitchen and place an amount of filling on it, leaving the edges empty so the filling does not come out when rolling.
- Roll the eggplant slices into rolls in the kitchen, then place them in an oven tray lined with parchment paper if available.
- Insert skewers into the rolled eggplant in the kitchen, then arrange them in the oven tray.
- Brush the eggplant pieces and the visible surface with a little olive oil in the kitchen.
- Turn on the oven with top and bottom heat at a high temperature, then place the tray near the upper rack until it takes on color.
- Turn the pieces in the oven after the first side has browned, then return them until cooked through and both the meat and eggplant are done.
- Add a little oil to the tray after taking it out of the oven, then add a piece of charcoal for smoking while closing the oven, as stated in the instructions.