Eggplant Kebabs (Kazan Kebab)
|Japanese eggplants||1 1⁄2 Pound (About 8 Eggplants)|
|Ground beef/Lamb||1⁄2 Pound|
|Red pepper||1⁄4 Teaspoon|
|Green bell pepper||To Taste, sliced|
|Tomatoes||2 Large, chopped|
|Garlic||4 Clove (20 gm), slivered|
|Water||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Yogurt||1 Cup (16 tbs)|
|Garlic powder||1 Tablespoon|
Wash the eggplants.
Slice each one in half lengthwise, but leave the slices attached to the stem.
In a mixing bowl combine the meat with the salt and spices, mixing well.
Form the meat into twenty-four balls.
Place the meatballs evenly in between the eggplant slices.
Arrange them side by side in a pan.
Add the bell pepper, tomatoes, garlic, salt and water.
Cover and bring to boil over high heat.
Reduce heat and simmer about thirty minutes.
Serve with yogurt seasoned with garlic powder.