Eggplant kebab

We greatly enjoy this delicious southern Turkish style Baked Aubergine Kebab with Meatballs – Firinda Patlican Kebabi, especially popular in Gaziantep region in Turkey. I love the ease of this all in one bake dish. Please make sure to sprinkle salt over the aubergine slices and squeeze out their excess moisture with a paper towel. Then simply coat olive oil and seasoning over the aubergine slices. There is no need to sauté or fry the aubergine slices and the meatballs before baking. They…

Eggplant Kebab is a scrumptious choice for those seeking a nutritious and savory meal. This dish features grilled aubergine, enhanced by a marinade of olive oil, chopped garlic, cumin, smoked paprika, and a dash of lemon juice for a harmonious blend of flavors. Topped with fresh parsley and a drizzle of optional tahini, it's perfect for family gatherings and dinner parties. Pin this idea for your upcoming barbecue night and relish the taste!

This satisfying vegan meal includes marinated eggplant kebabs, garlic sauce, and an assortment of veggies, all wrapped up in pita bread.

Perfectly seasoned beef, rolled in roasted eggplant, drizzled with a savory and spicy tomato sauce, and topped with crunchy pine nuts and aromatic mint leaves, make this Jordanian recipe for Royal Kebabs a true crowd pleaser!

Mediterranean style pomegranate molasses and pistachio marinade, glazed onto aubergine ribbons curled onto kebab skewers. Tossed with pomegranate seeds for a fresh burst of flavour!

A recipe for quick and easy mixed vegetable kebabs brushed with a balsamic and garlic glaze.

This Eggplant Kebab (Patlican Kebabı) is a perfect combination of eggplants and meatballs with a tomato sauce. Authentic and super delicious!

Imam Bayildi is a classic Turkish zeytinyağlı (olive oil) dish of soft eggplants, filled with a delicious dry, slow cooked stew of onions and capsicums (bell peppers).

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Special Eggplant Stuffed Kebab 🤩😍

This is my take on kyopolou, the Bulgarian aubergine dip. It’s smoky and a little zingy, and it’s one of those dishes that gets better over time, making it the perfect make-ahead dish for your next summer get-together. You can serve it as a dip, spread, condiment or salad.

Succulent lamb or veal tops a smokey and creamy eggplant yogurt dip. Scoop with your favourite flatbread to get all the flavours in one bite!

SMOKEY AUBERGINE BAYILDI | This Ottoman classic is fantastic as a vegetarian main course or a spectacular side dish with grilled meat. Smokey aubergine is paired with a rich tomato and pepper sauce, walnuts and garlic yoghurt.

This is Uzbek lamb kebab. Those of us from Uzbekistan know it as Shashlik and consider it to be a great delicacy. It’s a must for every spe...

"These Grilled Halloumi Kebabs feature sausage and eggplant for a savory and filling dish. The combination of sweet and savory ingredients like cheese and apple is ideal to please any crowd. You’ll love the elevated, sophisticated quality of these homemade kebabs. The garlic basil balsamic vinegar dressing ties everything together with a pop of sweet and tangy flavor! Looking for a unique grilled dish that's packed with savory and tangy flavor? These halloumi skewers are the perfect addition

Kebab wrapped in eggplant by Fitri D. // Rumah Manis

Ronny Joseph Lvovski on Instagram: "Grilled Beef & Eggplant Şiş Kebab… Name a greater way to spend Saturday morning! I’ll wait… . From Satay to Shashlik, & everything in between, just about every culture has a version of grilled meat on a stick - each as delicious as the next. This one leans more towards Turkish-style Şiş Kebab – marinated overnight in an earthy, herby, garlicky, tomato-y, spicy mixture with Aleppo pepper, & grilled to perfection over charcoal 🤤. I used beef top sirloin…

Bademjan kebab is traditionally pan-fried eggplant stuffed with bieh, a herb-and-nut sauce that, in Northern Iran, uses sour fruit molasses along with the typical sweet and sour pomegranate molasses. An important Northern Iranian spice, Persian hogweed is earthy, sour and slightly bitter, with a pungent scent; you can find it at Middle Eastern groceries. Mr. Sadr sautés the bieh until the herbs and nuts cook down into a dark green, thick paste, which is spooned onto partially roasted…