Gaziantep

Patlıcan kebabı

Name: Patlıcan kebabı
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g lamb mince minced mutton (goat mince, ground goat); 3 small round aubergines in 3 cm rounds brinjal (eggplant, aubergine); 1 small grated and squeezed onion; 2 cloves grated garlic; 1 tsp paprika; 1 tsp pul biber or chilli flakes dried red chilli; 1/2 tsp cumin powder (ground cumin); Flat leaf parsley, chopped; 4 small for grilling tomato; 4 long mild peppers green chilli; 4 lavash or flatbreads pita bread; 2 tsp olive oil; Salt, to taste

Spiced lamb köfte and aubergine rounds on one skewer, smoky and melting. Southeast Turkey's pride.

50 minTime

30 gProtein each

mediumSpice

Aubergine and fire2 chapters · 1 min read

Make it your way

Grandma's wayTurkish lamb and aubergine skewers.

The original

417kcalsame

30 gproteinsame

6 gfibresame

50minutessame

Patlıcan kebabı.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g lamb mince

Brinjal (eggplant, aubergine)3 small round aubergines, in 3 cm rounds

Onion1 small, grated and squeezed

Garlic2 cloves, grated

Paprika1 tsp

Dried red chilli1 tsp pul biber or chilli flakes

Cumin powder (ground cumin)½ tsp

Flat leaf parsleychopped

Tomato4 small, for grilling

Green chilli4 long mild peppers

Pita bread4 lavash or flatbreads

Olive oil2 tsp

Saltto taste

Method

5 steps

1Knead lamb with onion, garlic, spices, parsley and salt until sticky. Shape into flat patties the size of the aubergine rounds.
2Thread aubergine rounds and patties alternately onto flat skewers, pressing them together.
3Grill over medium hot coals, turning, until the aubergine is soft and the meat is charred and cooked through.
4Grill tomatoes and peppers alongside until blistered.
5Slide everything onto warm flatbread and press down so the bread drinks the juices.

Serve it like this

Lay the skewers over flatbread on a big platter with the grilled tomatoes and peppers, sliced onion and parsley alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gaziantep

Patlıcan kebabı

Spiced lamb köfte and aubergine rounds on one skewer, smoky and melting. Southeast Turkey's pride.

50 minTime

30 gProtein each

mediumSpice

Aubergine and fire2 chapters · 1 min read

Make it your way

Grandma's wayTurkish lamb and aubergine skewers.

The original

417kcalsame

30 gproteinsame

6 gfibresame

50minutessame

Patlıcan kebabı.

Per serving, worked out from the ingredient table.

Ingredients

Minced mutton (goat mince, ground goat)500 g lamb mince

Brinjal (eggplant, aubergine)3 small round aubergines, in 3 cm rounds

Onion1 small, grated and squeezed

Garlic2 cloves, grated

Paprika1 tsp

Dried red chilli1 tsp pul biber or chilli flakes

Cumin powder (ground cumin)½ tsp

Flat leaf parsleychopped

Tomato4 small, for grilling

Green chilli4 long mild peppers

Pita bread4 lavash or flatbreads

Olive oil2 tsp

Saltto taste

Method

5 steps

1Knead lamb with onion, garlic, spices, parsley and salt until sticky. Shape into flat patties the size of the aubergine rounds.
2Thread aubergine rounds and patties alternately onto flat skewers, pressing them together.
3Grill over medium hot coals, turning, until the aubergine is soft and the meat is charred and cooked through.
4Grill tomatoes and peppers alongside until blistered.
5Slide everything onto warm flatbread and press down so the bread drinks the juices.

Serve it like this

Lay the skewers over flatbread on a big platter with the grilled tomatoes and peppers, sliced onion and parsley alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Patlıcan kebabı

Make it your way

Ingredients

Method

Patlıcan kebabı

Make it your way

Ingredients

Method

Make it a meal