Eggplant Kebab
Sample Dishes from Turkish Cuisine
Eggplant Kebab (Patlıcanlı Kebab)
| Ingredients | Measure | Amount |
| Boneless lamb shoulder or leg | - - | 500 gr |
| Tomato | 3 small size | 300 gr |
| Eggplant | 6 medium size | 1 kg |
| Oil +absorbed during frying | 6 tablespoon | 60 gr |
| Onion | 2 medium size | 150 gr |
| Water (warm) | 1 1/2 cup | 300 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1 teaspoon | 2 gr |
| Allspice | 1/4 teaspoon | 0.5 gr |
Preparation
Pare eggplants
in strips. Remove stems. Cut into half. Slice into 3 cm (11/2 inch) thick slices.
Brown lightly in oil both sides of slices. Remove from to pan; drain. Cut meat
into 2 1/2 cm (1 inch) cubes. Add to pan with finely chopped onions. Saute
over low heat until onions are tender. Cover and braise for 40 minutes stirring
occasionally; drain. Add low warm water: Sprinkle with salt and pepper. Cover
and simmer for 20 minutes or until meat is tender. Layer meat in a baking dish.
Place eggplant slices over meat. Top with sliced tomatoes. Add drippings. Bake
in a moderate oven for 20 minutes. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 359 cal |
| Protein | 16,2 g |
| Fat | 28,1 g |
| Carbohydrates | 11,6 g |
| Calcium | 36 mg |
| Iron | 2,32 mg |
| Phosphorus | 178 mg |
| Zinc | 3 mg |
| Sodium | 847 mg |
| Vitamin A | 471 iu |
| Thiamine | 0,20 mg |
| Riboflavin | 0,22 mg |
| Niacin | 5,19 mg |
| Vitamin C | 10 mg |
| Cholesterol | 58 mg |
Regional Characteristics:
This dish is prepared,
especially in the summer when eggplant is in abundance. It is served as a main
dish for lunch or supper. Usually pilaf and cacık are served together as side
dishes.