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Patlıcanlı kebap ("eggplant kebab") is a Turkish kebab (meat dish) that may be prepared according to various traditions.
Patlıcanlı kebap (Turkish: patlıcanlı kebap, "eggplant kebab") is a Turkish kebab (meat dish) that may be prepared according to various traditions.
One style of eggplant kebab consists of pieces of eggplant layered alternately with fine-chopped (not minced) meat such as beef and lamb. It may be assembled on a skewer and cooked over a fire.
Fırında patlıcan kebabı (oven-baked eggplant kebab) can be made with skewers in a dish, or the ingredients arranged in a circular pan, with spices such as pepper, and eaten with raw onions and a soft Turkish flatbread, called yufka, or with lavaş.
Another type of eggplant kebab is patlıcanlı İslim kebabı. The aubergines are first sliced and fried in oil. The meat is sauteed separately, then wrapped in fried eggplant slices and joined together with a toothpick. Then put into an oven and cooked until the meat is tender. The juice is richened by the addition of some diluted salça (a very concentrated tomato paste from Turkey).
200 g leg of lamb (low fat)
600 g lamb flap (high fat)
1 kg eggplants (preferably thinner and long ones)
1 tsp black pepper
1 tsp chili flakes (optional)
2 tsp salt
1 tbsp butter
150 g green chilies
200 g tomatoes...