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Patlıcanlı Kebab, or Eggplant Kebab, is a Turkish dish that beautifully showcases the harmony between tender meat and smoky, charred eggplant. This traditional kebab combines juicy, seasoned meat with rounds of grilled eggplant, creating a layered skewer that’s as visually appealing as it is delicious.
Known for its rich flavours and inviting aroma, Patlıcanlı Kebab is a favourite in Turkish cuisine and a testament to the country’s love for grilled dishes.
What Is Patlıcanlı Kebab?
Patlıcanlı Kebab, translating directly to “eggplant kebab,” is a popular dish in Turkey that features skewers alternating between slices of eggplant and seasoned ground meat, usually lamb or beef.
The combination of eggplant and meat is grilled or roasted, allowing the smoky flavours to mingle while each element retains its distinct texture. Sometimes, the kebab is cooked in a tomato based sauce, enhancing the flavours and keeping the meat and eggplant tender and juicy.
This dish is enjoyed both at home and in traditional kebab restaurants across Turkey, where it’s often served with a side of rice, fresh herbs, and sometimes a dollop of yogurt to balance its savoury richness.
Ingredients and Taste
The main ingredients in Patlıcanlı Kebab are eggplant, ground lamb or beef, onions, garlic, and a blend of spices that typically includes cumin, black pepper, and paprika. Fresh parsley or mint is often added to the meat mixture, bringing a refreshing hint of green that balances the smoky flavours.
The eggplant rounds are cut thick enough to hold their shape during grilling, while the meat is formed into small patties or rolled directly onto the skewer.
As it grills, the eggplant softens and develops a slightly charred exterior, which adds depth to its naturally mild flavour. The meat, seasoned with spices and herbs, becomes juicy and tender, absorbing the eggplant’s smoky notes.
When cooked, the alternating layers of eggplant and meat create a combination of textures that’s both hearty and satisfying. The overall taste is savoury, with hints of smokiness from the grill and a gentle spice from the seasoning, a perfect balance of rich, earthy flavours that are deeply comforting.
A Taste of History
Patlıcanlı Kebab, like many Turkish kebabs, is rooted in the culinary traditions of the Ottoman Empire, where grilling and the use of eggplant were highly favoured. The Ottoman Empire spanned across regions with a wealth of agricultural diversity, allowing for a fusion of flavours and ingredients that is still evident in Turkish cuisine today.
Eggplants were introduced to the region centuries ago and quickly became a favourite in Turkish cooking for their versatility and unique texture.
This particular kebab, with its focus on eggplant and seasoned meat, reflects Turkey’s long standing appreciation for grilled dishes and its inventive use of seasonal produce. Over time, Patlıcanlı Kebab evolved to become a cherished part of home cooked meals and festive gatherings alike.
In Turkish culture, sharing kebabs around the grill or table is a time honoured tradition, symbolizing warmth, hospitality, and the joy of communal dining.
Patlıcanlı Kebab (Turkish Eggplant Kebab) Recipe
Serves: 4 people
Ingredients:
- 2 large eggplants, sliced into 1-inch rounds
- 500g ground lamb or beef
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- Salt to taste
- 2 tbsp olive oil
- 1 large tomato, sliced
- 1 green bell pepper, cut into large pieces
- Wooden skewers (pre-soaked if using an open flame)
Directions
Preheat your oven to 200°C (400°F). In a large bowl, combine the ground meat, grated onion, minced garlic, cumin, paprika, black pepper, and salt. Mix thoroughly, kneading the mixture for a few minutes to ensure the spices are well blended and the mixture is smooth.
Divide the meat mixture into small portions and shape each into a small round patty, about the same diameter as the eggplant rounds. Each skewer will alternate between eggplant and meat, so make enough patties to match the eggplant slices.
Place an eggplant slice on a flat surface, then stack a meat patty on top. Repeat with another eggplant slice, followed by a meat patty, creating a layered structure. Press each stack slightly to secure the layers.
Carefully thread the stacked eggplant and meat layers onto a skewer, beginning and ending with an eggplant slice. Repeat until all the eggplant and meat pieces are assembled onto skewers.
Arrange the skewers in a baking dish. Drizzle olive oil over the skewers, ensuring each piece is lightly coated. This helps the eggplant soften and the meat brown nicely.
Place the baking dish in the preheated oven and bake for 30-35 minutes. After the first 15 minutes, turn the skewers to allow even cooking. The meat should be well cooked, and the eggplant tender and golden.
In the last 10 minutes of baking, add tomato slices and bell pepper pieces to the baking dish around the skewers for extra flavour. These vegetables will roast alongside the kebabs, adding a burst of colour and flavour.
Remove the kebabs from the oven and serve directly on a platter or individual plates. Garnish with fresh parsley if desired and serve with warm pita bread or rice. For added flavour, drizzle a bit of yogurt sauce over the kebabs or serve it on the side for dipping.
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