Eggplant Kebab / Tokat Kebabı
Delicious lamb kebab with eggplants.
Servings 6 servings
Calories 275kcal
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.