Patlican Kebabi (Eggplant Kebab)


  1. 500 grams diced lamb
  2. 6 medium sized eggplants
  3. 2 tomatoes, peeled and chopped into small pieces
  4. 2 onions, thinly diced
  5. 2 green peppers, sliced
  6. 40 grams vegetable oil
  7. 40 grams tomato paste
  8. salt

1- Cut eggplants into small cubes. Place in salted water for about 30 minutes. Drain and pat dry with paper towel to remove excess water.
2- Lightly fry eggplant in oil. Remove and set aside.
3- Add meat, onions and peppers to pan and lighlty fry. Add tomatoes and paste, cook slightly.
4- Add eggplant, 2 cups water and salt to taste.
5- Cover and cook on low heat for 1 hour or until meat is tender.

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