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Turkish Eggplant Kebab, Patlýcan Kebap

Category: Turkish

Author: Ms. Rijel Sardag, Turkiye

Date: 9/11/2010

Rating:

(2.9) by 35 users

Ingredients:

Description: Turkish Eggplant Kebab

History: A main dish loved and cooked a lot by Turks in Turkiye. It is not very easy to prepare but your guests will admire it. Turks smoke like a chimney and it has been proved that eggplant has nicotine in it. It can be one of the reasons why eggplant is cooked in many ways by Turks.

Serving Size: 4

Preparation time: about 1 hour

Amount/Measure /Ingredient
1/2kg. Chopped lamb or veal
1 kilogram eggplant
2 tablespoons plain butter
1 round white medium sized onion
2 cups of olive oil
5 cups of cold water
2 lemon
2 tablespoon salt
salt to taste

Instructions:

Preparation:

a) Cut the stems off the eggplant then peel a half-inch-wide strip of skin lengthwise, leaving next inch with the skin on. Repeat until you have a striped effect.
b) Slice eggplants crosswise into 1-inch-thick slices and cut into cubes. Place cubes in a bowl add 5 cups of cold water and 2 lemon's juice and 2 tablespoon salt and let it stand for 30 minutes (this is done so that the eggplants will not get dark.)
c) Squeeze out the bitter juice after 30 minutes, wash with cold water and dry with paper towel.
d) Immediately sauté eggplants in a frying pan with 2 cups of olive oil until brown on both sides and take off the heat.
e) Put butter in a saucepan, add cubes onion sauté until brown then add meat, sauté until meat is brown.
f) Add cubes tomatoes and salt to taste until meat is tender. (add hot water if needed)
g) Add the fried eggplant cubes, simmer for 5 minutes, serve hot.

Reformatted from a recipe submitted to www.goodcooking.com
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