Welcome to another delicious and easy-to-follow recipe on Coding Life Mindfully!
Today, we’re diving into a classic Turkish dish that is sure to impress your guests: İslim Kebab, also known as Eggplant Rolls with Meatballs.
This savory delight features tender meatballs wrapped in flavorful eggplant slices, perfect for special occasions or a delightful family dinner. Follow our step-by-step instructions and enjoy a taste of Turkey in your home!
Ingredients
Eggplants and Meatballs
- 5 long eggplants
- Salt (for taste)
- Vegetable oil (for brushing the eggplants)
- 500 grams of medium-fat ground beef
- 1 egg
- 1 teaspoon of salt (adjust to taste)
- Black pepper, red pepper, or other spices of your choice (cumin, paprika, etc.)
- 1 onion
- 2 cloves of garlic
- 1/2 cup of breadcrumbs (or dried bread crumbs)
- Small bell peppers and cherry tomatoes (or regular tomatoes)
Sauce
- 1/2 tea glass of olive oil (or margarine, butter, or any vegetable oil)
- 1 tablespoon of tomato paste
- 1/2 tablespoon of pepper paste (optional)
- 1 cup of hot water
Prepare the Eggplants
- Peel five long eggplants in a striped pattern.
- Place the eggplants in a large bowl, sprinkle with salt, and fill the bowl with water. Let the eggplants soak in the salted water for 20 minutes to remove bitterness. Once the water turns dark, remove the eggplants and place them on a dry surface.
- After draining, brush the eggplants with vegetable oil.
- Grill or bake the eggplants in a toaster or oven until tender. You can also fry them if desired.
Prepare the Meatballs:
- Place 500 grams of ground beef in a bowl.
- Add 1 egg, 1 teaspoon of salt (adjust to taste), and your preferred spices (black pepper, red pepper, cumin, paprika, etc.).
- Finely chop or process 1 onion and 2 cloves of garlic in a food processor, and add them to the meat mixture.
- Add 1/2 cup of breadcrumbs or dried bread crumbs.
- Mix all the ingredients until well combined and the mixture has a paste-like consistency (about 5-6 minutes).
- Shape the mixture into walnut-sized meatballs and gently press them with your palm to flatten slightly.
- Fry the meatballs in hot oil until golden brown.
Assemble the İslim Kebab
- Lay two eggplant slices in a cross (+) shape on a board.
- Place a meatball in the center.
- Fold the bottom eggplant slice over the meatball, followed by the top slice, then the side slices.
- Top with a slice of bell pepper and cherry tomato (or small piece of regular tomato) and secure with a toothpick.
- Arrange the assembled kebabs in a baking dish.
Prepare the Sauce:
Heat half a tea glass of olive oil in a pan. (You can also use margarine, butter, or any other vegetable oil according to your preference; the sauce should match your taste.)
Add 1 tablespoon of tomato paste and 1/2 tablespoon of pepper paste, and sauté for a minute. (Pepper paste is optional; you can use only tomato paste if you prefer.)
Add 1 cup of hot water and cook for 1 minute.
Pour the prepared sauce over the kebabs in the baking dish.
Bake:
- Preheat the oven to 200°C (392°F) and bake the kebabs for 30 minutes. Adjust the baking time according to your oven.
Serving Suggestions
- Serve İslim Kebab hot.
- It pairs perfectly with rice or pita bread.
- Garnish with fresh parsley or a squeeze of lemon juice.
Notes
This recipe can be prepared in advance and frozen. When ready to use, simply bake the frozen kebabs in the oven.
Adjust the salt according to your taste.
For extra flavor, add a bay leaf while baking.
Enjoy this delicious and impressive İslim Kebab with your loved ones, and don’t forget to follow us!
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