Levantine cuisine · Meat & Kebab

Kebab bil Batenjan

Kafta slices and eggplant arranged alternately on a tray and baked under tomato sauce.

Ingredients · for 4 servings

• 600 g ground lamb
• 2 eggplants (approx. 600 g)
• 1 onion
• 1/2 bunch flat-leaf parsley
• 1 tsp baharat
• 3 tomatoes
• 2 tbsp tomato paste
• 4 cloves garlic
• 5 tbsp olive oil
• 200 ml water
• Salt, pepper

Instructions

1. Cut the eggplants into 1.5 cm thick slices, salt both sides and let them drain in a colander for 20 min., then pat dry.
2. Finely grate the onion, chop the parsley and knead both vigorously into the ground lamb with baharat, salt and pepper for 3 min.; shape the mixture into a roll and cut into 12 thick slices.
3. Brush the eggplant slices with 3 tbsp olive oil and fry in a hot pan for 2–3 min. per side until golden brown and soft, and preheat the oven to 200 °C.
4. Stand the meat slices and eggplant upright alternately in a baking dish, tucking the sliced garlic in between.
5. Stir the tomato paste with the water, the remaining olive oil and salt, pour over the tray, lay the sliced tomatoes on top and bake for 30–35 min. until the sauce has thickened.
6. Let rest briefly and serve straight from the tray with rice or flatbread.