Hungry Man
Senior Member
Eggplant Wrap Meatballs - How to make Islim Kebab (Turkish Toothpick Kebab)
View: https://youtu.be/fjIIYlaeewI
Ingredients:
Ingredients:
- 500 g ground beef
- 2- 3 medium size eggplants
- 1 small onion (pulp only)
- ½ cup breadcrumbs
- 1 tbsp chopped parsley
- 2 cloves of garlic
- 1 tsp chili flakes
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp salt
- Frying oil
- Cherry tomatoes and green peppers for garnish
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 cup hot beef broth (or hot water)
- Salt to taste
- Peel the eggplants in stripes and slice thinly lengthwise
- Soak the eggplants in salted water for 15 minutes
- Grate the onion and squueze the juice and save the pulp
- Finely chop the parsley and mince the garlic
- In a bowl, mix the ground beef, onion pulp, breadcrumbs, chopped parsley, garlic, salt and the spices.
- Knead until all ingredients are combined
- Make small disc shaped meatballs in equal sizes
- Pat dry the eggplant slices and fry them until they are slightly brown and tender
- Transfer to a paper towel
- In a pan, grill the meatballs on medium - high heat until both sides are seared
- Layer 2 eggplant slices like a cross and place two stacked meatballs in the center
- Wrap the meatballs with the eggplant slices, join the slices at the top
- Cut the cherry tomatoes in half and cut the peppers into large dices
- Place one slice of pepper and a half tomato on top and seal with the wrap with a toothpick
- In a small pan, add vegetable oil and cook the tomato paste for 1 – 2 minutes
- Add the broth and salt to taste and cook for 5 minutes on low heat
- Layer the wraps onto an oven dish and pour the sauce on top
- Bake in the oven at 180°C / 360°F for 20 minutes until the tomatoes and peppers are cooked and the sauce is thickened
