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Eggplant Kebabs (Kazan Kebab)

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Ingredients
  Japanese eggplants 1 1⁄2 Pound (About 8 Eggplants)
  Ground beef/Lamb 1⁄2 Pound
  Salt 1 Teaspoon
  Allspice 1⁄2 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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