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Wednesday, December 29, 2010

Turkish Dinner: Turkish-Style Kebab with Eggplant and Tomato.

I found a promising recipe last month (Turkish-Style Kebab with Eggplant and Tomato) but haven't seen small eggplants until today.  Made it for dinner today and it's absolutely delicious and fairly healthy -- lean meat, nothing is fried, yummy veggies.  It looks pretty, too.  I added chopped fresh parsley before serving (not shown).

6 small Japanese (baby) eggplants
2 large fresh tomatoes
2 lbs lean ground beef (turkey would be even better, I think)
1 small onion, finely chopped
5 garlic cloves, pressed
Black and red pepper to taste
Salt to taste
Other spices (didn't add anything else but will experiment next time)
Fresh parsley, finely chopped

Mix ground beef, onions, garlic, and spices.  Cover and refrigerate for a couple of hours.

Slice eggplants into thick round.  Sprinkle with salt and let rest to remove bitterness, if any.

Preheat oven to 400 F.  Spray round baking dish with olive-oil-flavored non-stick spray.  Count the number of eggplant slices and make an equal number of meat patties, same size as eggplant rounds.  Layer eggplant rounds and meat patties in a circle, as shown above -- eggplant, meat patty, eggplant, meat patty...  Slice tomatoes and arrange on top.

Cover and bake for 25 minutes.  Uncover and bake for 20 minutes or until done.  Sprinkle with fresh parsley before serving.

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