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Eggplant Finger Kebab Recipe

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Eggplant Finger Kebab Recipe
SERVES HOW MANY
for 6 people
PREPARATION TIME
30 minutes
COOKING TIME
50 minutes

In this recipe, we witness the wonderful combination of eggplant and meat. After lightly frying the eggplants, combine them with the roasted meat and put them all in the oven at once. You will be dizzy from the beauty of the resulting taste. This delicious flavor, whose scent envelops the whole house and is guaranteed to be finger-eating, is definitely a candidate to be in the middle of your most beautiful tables. Now, roll up your sleeves and try this wonderful taste. Thank you.

 
Ingredients for Eggplant Finger Kebab Recipe
  • 500 grams of beef cubed meat
  • 3 eggplants _
  • 4 tomatoes _
  • 3 tablespoons of olive oil
  • 2 onions _
  • 1 tablespoon tomato paste
  • 1 glass of water
  • 1 teaspoon of salt
  • 1 teaspoon black pepper

To fry eggplants:

  • 1 water glass measure of oil

How to Make Eggplant Finger Kebab Recipe?

  • Heat a non-stick-based pot over the fire. Add your meat and fry occasionally for about 5 minutes. Then add enough water to cover the meat, cover the pot and let it cook until the meat absorbs the water.
  • Chop the onions finely and place them on top of the drained meat; Add chopped onions and olive oil and fry for 2-3 minutes.
  • Chop 3 tomatoes into cubes and add them to the pot. After adding salt and pepper, mix, cover the pot and let it cook until the meat absorbs its water. Don't forget to check it frequently, the meat will have absorbed its water in about 10-15 minutes.
  • Peel the eggplants in various parts and cut them into thin strips, finger-length. Place the eggplants in a bowl, fill them with enough water to cover them, add 1 tablespoon of salt and mix. Leave the eggplants aside for about 10 minutes to release their bitter juices.
  • Drain the eggplants, rinse them and dry them well. Fry the eggplants in the same oil and place them in a bowl lined with paper towels.
  • Arrange the eggplants in rows around the edges of a medium-sized round baking tray.
  • Take your meat into the space left in the middle. Chop 1 tomato into half-moon shapes and arrange it around the meat. Dilute the tomato paste with 1 glass of water and pour it onto the tray.
  • Wet a piece of baking paper large enough to cover the tray, squeeze out excess water, and lay it on the tray. Leave it to cook in a preheated oven at 190 degrees for about 20 minutes until the meat absorbs its water, and then serve hot.