This Kebab Is Our New Favorite! Easy Rolled Kebab
Hi everyone merhaba. In this post, we are going to make "Patlıcan Sarma Kebab" Rolled Eggplant Kebab. Despite having many traditional Turkish eggplant recipes on my channel with their look and taste, this will be our new favorite at home. Let's make it! I'm gonna begin by cutting my eggplants. First take out the stems and partially peel them. Next, I'm going to thinly slice as you can see. To take out the bitterness and soften them a little bit, I'm gonna soak them in warm salty water. About half an hour to one hour will be enough and to soak time. You can simply place a big plate on top of it. Next use a food processor. I'm gonna make the kofta kebab mixture. I have one big onion. Cut it into four pieces and about three slices of stale bread. Going to process them first. If you don't have a food processor, you can grate the onions and soak the bread pieces in some water and then crumble it. Next along with 400 grams of ground beef, I added one tsp of salt and black pepper. And again about one tsp sweet paprika. Add a handful of chopped parsley from the freezer. You can add fresh. About three tbsp olive oil and the same amount, let's say four tbsp water. Give it a nice mix. And here to give it an extra taste and a kebab flavor. I decided to add a half "kapya" pepper red pepper. So to cut it easily, I take out some of the mixtures. If you're gonna use it, it is better to mix them first with the onion and bread. Mix everything well along with one tsp tomato paste. After processing, I mixed a little bit until everything is incorporated. It should be a little bit wet and soft. So you can add more water if needed and here it is ready. I'm gonna pat dry my eggplants. If you want, you can fry them. But grilling is a great alternative and it really makes it delicious. And I think it's easier too. I'm using cast iron as a pan. Just lightly used vegetable oil it is heated on medium-high. And the trick to cooking it in a short time is, to press with a grill press if you have one. Another heavy pan can work too, like a panini maker. And it cooks it in 20-30 seconds. Then turn it over and cook the other side. You can lightly drizzle oil it when needed. And as you can see, they are soft now. They can bend over and it's ready. So I continue to cook until I finish them all. It would be better to sprinkle salt in every batch to perfectly season the eggplants. Before I begin to shape my rolled eggplant kebab, I'm gonna make the tomato paste sauce. I just sauteed about two full tbsp tomato paste in some olive oil and roughly chopped two garlic. And going to add about one and a half cups of water. Cook until it boils. Add some salt if needed. And it's read. Just drizzle to the bottom of the pan about half of the sauce and we are ready to shape. Get one eggplant slice and get about a tbsp full of minced meat mixture. Roll it like this and get the second one to do the same. Continue to spread from the mixture and wrap around to build the kebab. After a time, I transferred the eggplant kebab to the baking dish and continued to wrap the other pieces. You can use a medium-sized deep deep-dish round pan as a baking dish. But I wanted to use this one. So I shaped it accordingly. The mixtures and the eggplant slices perfectly filled my pan. I had a little bit left on the side. So I filled it with tomato slices and green peppers. Pour over the rest of the tomato sauce. If it got cold while you are shaping, you can reheat it and bake the rolled eggplant kebab in preheated 200-celsius degree oven. Mine took about 40- 45 minutes. You can check from the eggplants. If it is soft, it's done. I served it with rice pilaf with orzo pasta. The kebab smells so delicious with all the ingredients, vegetables, minced meat, and eggplants. Give it a try.