Traditionally, eggplant kebab and most other kebabs would be grilled on a mangal (coal bbq) but I bake it on winter evenings and bbq during the summer. I hope you enjoy this very traditional Turkish kebab recipe.

Recipe for Eggplant Kebab (Aubergine kebab)

Ingredients to make eggplant kebab

1. Preheat the oven to 180 degrees Celsius.

Preparing the eggplants

1. Using a potato peeler, peel the eggplant skins. Be careful not to peel to much of the flesh.
2. Line a baking tray with baking paper and place the eggplants in the baking tray.
3. Drizzle with olive oil, sprinkle with salt and cover with foil.
4. Cook in the oven until soft and tender but they still hold their shape.
5. Immediately after they come out of the oven, squeeze the juice of a lemon over them to stop them turning brown.

Making the eggplant kebab

1. In a large bowl, add the mince, onion, garlic, spices, egg, yoghurt, breadcrumbs and only 1 heaped tsp of pepper paste.
2. Knead the mince until all ingredients are well combined.
3. Break it up into 5 even balls.
4. Pat the eggplants dry with some paper towel,
5. Grab a meat ball and squash it flat in the palm of your hand.
6. Place the eggplant in the middle and wrap the mince around it, ensuring the whole eggplant up to the stem is covered with mince.
7. Use water to help smooth and even out the kebab mince.
8. Repeat the process until each eggplant is covered in mince evenly.
9. Wash the previously used oven tray and line with baking paper.
10. Lay the mince covered eggplants in the oven tray.
11. Place the remaining 1 tbsp of pepper paste and dissolve in 1/2 a glass of cold water by mixing well to remove all lumps.
12. Spoon all the pepper paste water over the kebabs and place in the oven until the tops have browned.
13. Serve hot with a fresh Turkish salad.

Serves 2-3

Find more traditional Turkish kebab recipes at Turkish Thyme Cooking.