Entree: Turkey – Southeastern Anatolia – Patlıcan Kebabı (Charred eggplant and seasoned lamb kebabs cooked together on skewers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Total 36 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 medium onion, finely grated, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 3 medium eggplants
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Urfa biber (mild crushed red pepper)
- 2 medium tomatoes, halved
- 2 long green peppers or 2 green bell peppers
- 1/4 cup (15 g) chopped fresh parsley
- Lemon wedges for serving
- 6 metal skewers or soaked wooden skewers

Instructions

1. Prepare the eggplants by pricking them with a fork, then char them whole over an open flame, grill, or under a hot broiler until the skins are blistered and flesh soft, about 10–15 minutes; set aside to cool, then peel and cut into 1 1/2-inch (4 cm) chunks.
2. In a large bowl combine the ground lamb, grated onion, minced garlic, tomato paste, salt, pepper, cumin, and Urfa biber. Mix until just combined and refrigerate 10 minutes to firm slightly for shaping.
3. Divide the lamb mixture into 8 equal portions and form each portion into long sausage shapes around the skewers, pressing to adhere. Brush the skewered lamb lightly with olive oil.
4. Preheat a grill or broiler to high. Thread the halved tomatoes and whole peppers onto additional skewers or grill separately.
5. Grill the lamb skewers 6–8 minutes per side until cooked through and nicely charred. Grill the peppers and tomatoes alongside until softened and blistered.
6. To serve, arrange the charred eggplant chunks on a platter, place lamb skewers on top or alongside, add grilled tomatoes and peppers, sprinkle with chopped parsley, drizzle with olive oil and serve with lemon wedges.