Turkish Kebab Recipe - Eggplant Puree with Ground Beef

lamb or beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides more protein and creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is cost-effective.

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortillas

Whole grain bread adds fiber, while tortillas are often cheaper.

Wash and dry the eggplants. Pierce them a few times with a fork to vent.

Grill the eggplants until very soft.

Let the eggplants cool down and discard the charred skin.

Prepare a bowl of water mixed with salt and lemon juice.

Keep the peeled eggplants in this water for 30 minutes to avoid bitterness, then drain the water.

Mince the eggplants.

Cook the ground beef in a large pot with the lid on until the juice comes out.

Add the minced onion and cook for another 10 minutes.

Add the diced tomatoes and italian peppers, and cook for 5 more minutes.

Add tomato paste, black pepper, red pepper flakes, and salt, and cook for 5 minutes more without the lid.

Warm up the minced eggplants in a large pan.

Mix the yogurt, garlic, and salt in a large bowl, then mix with the warmed eggplants.

Cooking Techniques

Equipment Needed

Spice Level: