Turkish baked aubergine and meatball kebab
- Özlem Warren
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Serves 6
Easy
Prep: 40 mins
Cook: 1 hr and 15 mins
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This easy all-in-one bake is a firm favourite with family and friends – the juicy köfte, meatballs and aubergines just melt in the mouth
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Try Turkish baked aubergine and meatball kebab, then discover Turkish-style eggs, Turkish gozleme, Turkish lahmacun, Turkish stuffed peppers, keşkek with aleppo pepper butter and gözleme with caçik, or Turkish ice cream (dondurma).
"This scrumptious and so easy all-in-one bake Fırında Patlıcan Kebabı is a firm favourite with family and friends, I can safely say - the juicy köfte, meatballs and aubergines just melt in the mouth. It is a southern Turkish specialty, especially popular in Gaziantep, Urfa and surrounding regions with variations. In the southern part of the country, including at my hometown Antakya, folks would prepare kebabs like this at home and take to the bakery, fırın to be baked, traditionally. I have happy memories of being in charge of taking this kebab to the bakery and waiting in great anticipation of seeing the baked kebab; it always smelled heavenly. My home-made version is more of an easy casserole style; there is no need to pre-cook the aubergines and meatballs in advance; everything is cooked in one pot with ease, infusing their flavours to one another. Please use long and slim variety of the purple aubergines, eggplants for this kebab. Many kebab houses in London, including Mangal, offers a delicious version of this kebab."
Award-winning food writer and cookery teacher Özlem Warren was born and raised in Turkey, and is an expert in Turkish cuisine. Her latest cookbook, Sebze: Vegetarian Recipes from My Turkish Kitchen, is out now (£28, Hardie Grant).
Turkish baked aubergine and meatball kebab recipe
Ingredients
Nutrition
KÖFTE
-
60g stale bread
-
1 medium onion
grated
-
1 egg
beaten
-
small bunch of parsley
finely chopped
-
1 tsp ground cumin
-
½ tsp pul biber
-
450g 15% fat lamb mince or beef (or a mixture)
VEGETABLES
-
2 medium long aubergines
-
3 tbsp olive oil
-
1 small green pepper
deseeded and cut in 1cm strips
-
2 medium tomatoes
cut into 1cm-thick circles
SAUCE
-
3 garlic cloves
finely chopped
-
2 tbsp double concentrated tomato purée
-
2 tbsp olive oil
TO SERVE
- cooked pilaf
Nutrition: per serving
- kcal364
- fat27g
- saturates9g
- carbs11g
- sugars6g
- fibre5g
- protein17g
- salt1.1g
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Method
-
step 1
To prepare the köfte, soak the bread in a bowl of water for 1 min then squeeze out the water with your hands. Crumble into a large bowl. Add all remaining köfte ingredients (except the mince) plus 1 tsp of salt and knead well. Add the mince and knead well again for 1-2 mins until the mixture resembles a soft dough. Cover and chill until ready to use.
-
step 2
Slice the aubergines into 1.5cm-thick circles and spread over a baking tray. Sprinkle over salt and leave for 10 mins. Squeeze out any excess moisture with a tea towel or kitchen paper, then put on a clean baking tray. Drizzle the oil over the aubergines, season, then use your hands to rub the oil and seasoning into the aubergines. Heat the oven to 220C/200C fan/gas 7.
-
step 3
Dampen your fingers in a bowl of water with a drizzle of olive oil. Take a piece of the köfte mixture the size of a small tangerine and roll into a meatball as large as the aubergine slices. Slightly flatten and put on a large dish or tray.
-
step 4
Using a 25cm baking dish, put a slice of aubergine upright with a köfte next to it. Repeat, putting all the aubergine slices and köftes side by side, quite tightly so they stay upright.
-
step 5
Gently tuck in the sliced green peppers around the aubergine slices and köftes. Put the tomato slices around the middle of the dish and in between the aubergine and köfte layers.
-
step 6
For the sauce, combine the garlic, tomato purée, oil and 100ml of water in a small bowl. Season and combine well. Pour the sauce over the köfte and vegetables, shaking the dish so the sauce penetrates through the layers. Cover with foil and bake for 45 mins.
-
step 7
Remove the foil, spoon the sauce in the baking dish over the aubergines and meatballs, and bake for 25-30 mins or until the köfte and vegetables are cooked through and slightly charred.
-
step 8
Drizzle the sauce from the dish over the vegetables and köfte again. Serve with pilaf on the side.
More Turkish-style recipes
Authors
Özlem Warren
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