It is a shame that it took me so long to post the famous Tokat Eggplant Kebab, as my husbands parents are from Tokat and my mother in law is an excellent cook. Traditionally this kebab is prepared with shish and cooked in special ovens. This is the home made version. The reason this kebab is so famous is probably because of the high quality of meat and vegetables from Tokat have their special taste, nevertheless I am confident that yours will be delicious too.
Although the taste is amazing, actually the preparation of the dish is no big deal. You have to cut the vegetables and the meat to large chunks and place them side by side closely in a baking dish. Drizzle with olive oil and bake for at least an hour. Details are in the recipe.
I choose to place the garlic as whole, you can opt to peel and just toss the garlic cloves all around. Do not forget the salt. This dish does not require any other spice.
Enjoy.
Eggplant Kebab / Tokat Kebabı
Ingredients
- 750 grams lamb shanks
- 4 eggplants
- 2 potatoes
- 2 green peppers
- 4 tomatoes
- 2 heads garlic
- 100 milliliter olive oil
- 1 teaspoon salt
Instructions
- Cut the meat into large pieces of two or three depending on the size of the lamb shanks. Salt generously and set aside.
- Cut the eggplants into large slices either vertically or horizontally. Sprinkle with salt and set aside.
- First peel, then cut vertically and then make thick slices out ot the potatoes.
- Slice the tomatoes to similar sizes as the potatoes.
- Preheat the oven to 220°Celsius.
- Place one after the other in a large baking dish. They should be tucked up tightly.
- Cut the peppers to slices and place all around the baking dish decoratively.
- Sprinkle with salt. Drizzle the olive oil.
- Place the garlic as whole on the dish. You can also choose to peel and add, no need to chop.
- Cover the baking dish first with baking paper and then with aliminum foil. Bake for about an hour. When ready remove the sheets and bake for another 10 minutes.
- Take out and let rest for about 15 minutes and serve.