Turkish cuisine · Meat & Kebab

Islim Kebab

Meatballs and diced potato wrapped in fried eggplant strips and cooked in tomato sauce in the oven.

Ingredients · for 4 servings

• 3 eggplants
• 500 g ground beef
• 1 onion
• 2 garlic cloves
• 2 potatoes
• 4 cherry tomatoes
• 2 tbsp tomato paste
• 400 ml stock
• 1 egg
• 2 tbsp breadcrumbs
• 150 ml oil
• Salt, pepper

Instructions

1. Cut the eggplants lengthwise into 5 mm thin strips, salt and let sit for 20 min. to release water, then pat dry; preheat the oven to 190 °C.
2. Finely grate the onion, crush the garlic and knead both vigorously with the ground beef, egg, breadcrumbs, salt and pepper for 3 min. until smooth; shape into 12 walnut-sized meatballs.
3. Peel the potatoes and cut into 2 cm cubes, then deep-fry in hot oil for 6–7 min. until golden brown and drain on paper towels.
4. In the same oil, fry the eggplant strips in batches for 2 min. per side until soft and pliable, and drain as well; brown the meatballs all over in the remaining oil for 4 min.
5. Lay two eggplant strips crosswise in a baking dish, place a meatball and two potato cubes on top, fold the ends over the filling and secure with half a cherry tomato.
6. Dissolve the tomato paste in the stock, pour in carefully and bake everything for 35–40 min. until the sauce has thickened and the parcels are glossy; serve with rice pilaf.