Eggplant Kabob

Eggplant Kabob is one of the dishes belongs to Gazi Antep's cuisine. But it is well known at around all South-East. You could either skewer the eggplant slices and meatballs alternately and send that to bakery to get it cook or place them alternately and thightly into prepared baking dish and cook in your own oven at home. In both cases it will be delicious and nutritious as long as you have nice and fresh Japanese eggplants.


Ingredients

2 lbs Japanese eggplants (long and thin one)

for meatball

• 1 lbs ground lamb or beef
• 1 small onion, grated
• 2-3 tbsp bread crumbs
• salt
• black pepper
• paprika
• sweet or hot crushed red pepper flakes

on top

• 2 medium tomatoes, thinly sliced
• 2 green peppers, cut into long pieces

Directions

1. In a medium mixture bowl, combine meatball ingredients evenly. Cover and let it set in te fridge for half an hour.
2. Prepare small meatballs and set aside.
3. Peel the eggplants and cut them into 1 inch thick.
4. Place one eggplant slice and one meatball alternately on a lightl greased baking tray until you finish them all. Place tomato slices and green peppers on top and drizzle some oil then bake in 400 F pre-heated oven until well done.