Eggplant Kebap from Southeast Anatolia - Delicious Türkiye with Wolfgang Puck #3

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: naan

Whole wheat pita adds fiber, while naan is often cheaper.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Coriander offers a fresh flavor, while spinach is more economical.

Peel one out of two eggplants to help them cook better.

Cut off the ends of the eggplants and soak them in salted water for about an hour.

After soaking, dry the eggplants off.

In a bowl, mix grated onion, ground lamb, cumin, chopped garlic, chopped herbs, and two eggs until well combined.

Form the meat mixture into small balls, about the size of a walnut or golf ball, and skewer them onto metal skewers along with pieces of eggplant.

Drizzle olive oil on your hands and the sheet pan to help form the meatballs.

Skewer the eggplant and meat alternately on the skewers, ensuring they are about the same size.

Season the skewers with sea salt and black pepper.

Prepare additional vegetables by slicing onions, bell peppers, and tomatoes, and season them with olive oil, salt, and pepper.

Grill the kebabs and vegetables on charcoal until cooked through and nicely charred.

Make a sauce by chopping tomatoes and garlic, adding olive oil, cumin, hot pepper, dry mint, tomato paste, and water, then cook until ready.

Add fresh parsley to the sauce before serving.

Plate the kebabs and grilled vegetables, drizzle with sauce, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary