PATLICAN KEBABI

EGGPLANT KEBAB

Serves 6

Ingredients:

• 6 Japanese eggplants
• 2 large size of tomatoes
  
• 1 pound ground lamb ( or ground beef )
• 1 tbsp of onion powder ( or 1 small finely chopped onion )
  
• 1 tsp of garlic powder (or 5 cloves of finely chopped garlic )
  
• 1/2 tsp of ground black pepper
• 1 tsp of ground red pepper
  
• 1/3 tsp of baking soda
  
• salt

Take ground lamb, onion powder, garlic powder, black pepper, red pepper, baking soda, and salt in a large mixing bowl and knead it until well combined. Cover with stretch film and let it rest for 4-5 hours in the refrigerator. At the end of resting time, take the mixing out and knead it one more time. Take small part of mixing ( about the size of pecan) and make small meatballs.
Wash and cut the end of eggplants. Slice them into 1-inch thick rounds.
In an 11-inch round baking dish, place one eggplant slice and then one meatball side by side until the dish is filled, starting from outer side of the dish.
Place tomato slices on to kebab. Preheat the oven 450F and bake it for 45 minutes or eggplants are tender.