Baked Eggplant Kebab With Beef
One of the vegetables that should always be kept in the fridge during its season is eggplant. That’s because there’s no limit to the dishes you can make with it. You can cook it with meat, ground beef, or prepare stuffed eggplant (karniyarik), imam bayildi, various salads, meatballs, rice dishes—basically anything you can think of. And they all turn out incredibly delicious.
How to Prevent Eggplants from Absorbing Too Much Oil?
The only downside of eggplant is that it is often fried in many dishes and tends to absorb a lot of oil. I’d like to share a tip to help reduce this excess oil. Instead of placing fried eggplants on a paper towel, transfer them to a strainer. In fact, this applies to all fried foods. When you place fried foods on a paper towel, the towel absorbs the oil, but since it stays in direct contact with the food, it doesn’t effectively remove the excess oil. By placing them on a strainer, the excess oil can drain away, allowing you to get rid of much more oil than with a paper towel.
Oven-Baked Eggplant Kebab with Meat
One of the most delicious dishes you can make with eggplant is oven-baked eggplant kebab with meat. If you're planning to serve guests, you can prepare it a day in advance. However, make sure to place the meat at the bottom and the eggplants on top. Otherwise, the meat, when exposed to air, will dry out.
What to Serve with Eggplant Kebab?
Like many other eggplant dishes, you can serve it with rice and tzatziki (cacik) to complete the meal.
Enjoy your meal!
Ingredients
- 500 g beef, cut into cubes,
- 1 onion, chopped,
- 2-3 tbsps vegetable oil,
- 4 eggplants,
- 1 tomato,
- Vegetable oil to fry eggplants,
For the sauce;
- 2 tomatoes,
- 1 tbsp tomato paste,
- 1/4 tbsp powdered red pepper,
- 1,5 cup boiling water,
- 2-3 tbsps vegetable oil,
- Salt to taste.
Preparation
- Take the beef into a pressure cooker and sautee in high heat, constantly stirring, until changes colour,
- Add the vegetable oil and chopped onions,
- Cook until onions are tender,
- Add 2,5 cups hot water and cover the lid,
- Cook for 50 mins,
- In the meantime peel eggplants and cut into round slices,
- Heat vegetable oil and fry eggplants,
- Open the lid of the pressured cooker and simmer until all water is gone,
- Transfer the beef first and then fried eggplnats into a bakeware,
- Heat oil in a pan for tomato sauce,
- Add into the tomato paste and cook until smelle good,
- Add red pepper and stir,
- Add into the chopped tomatoes and cook until tender,
- Add salt and water, stir, remove from heat,
- Add the sauce into the bakeware,
- Top with chopped tomato,
- Bake in a 190 C preheated oven for 15-20 mins.
Bon appetit...