Eggplant Meatball Kebab
Homemade version of a juicy, good looking kebab.
Servings 4 people
Calories 250kcal
Ingredients
- 1 eggplant
- 1-2 tomatoes chopped to quarters
- 1 pepper chopped to large pieces
Meatball
- 400 grams ground beef
- 1 onion small, chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon veggie mix seasoning
- ½ teaspoon thyme
Baking Liquid Mixture
- 200+/- millilitres water
- 1 teaspoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon thyme flakes
- ½ teaspoon mint flakes
Instructions
- First prepare the meatball mix. Place all the ingredients in a bowl and knead until stringy, for about 5-10 minutes. Keep in the fridge until shaping. You can add more or less spices if you choose to.
- Cut off and discard the stem of the eggplant. Cut vertically into half and then cut to about 7 mm ( a little over ¼ inch) thick slices. Do not loose the sequence of the slices.
- Then keeping the sequence of the slices place some meatball mix between each slice and place in a baking dish. Until all the material is finished.
- Add the chopped tomatoes and peppers on the sides.
- Mix the baking liquid mixture ingredients in a bowl and pour slowly on top of the eggplant and meatballs that are lined up.
- Bake in a pre-heated oven at 200° Celsius (375°F) until the eggplants are ready. It will take about 50 minutes.
- Half way through the baking take out the tray and using a spoon pour some of the stock on top of the meatballs to make sure they keep moist. Check, poking the smallest slices near the end, as that part cooks latest.
- Let cool down for couple of minutes and serve.