Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab)
Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab)
Cooking Instructions
- 1
Combine all meatball ingredients except the minced lamb. Mix well to distribute the spices evenly, then add the minced lamb. Mix thoroughly until well incorporated. Set aside.
- 2
Lay the egg plant in a tray and sprinkle with salt. Leave for 10-15 mins to draw the water out. After some time, pat dry with a paper towel. Sprinkle with olive oil, salt and pepper.
- 3
Shape the minced lamb mixture into balls then slightly flatten the same size as the egg plant disks.
- 4
Arrange the egg plant and the meatballs in a baking dish. Insert the capsicum and tomato in between each pairs.
- 5
Pour about half or 3/4 of the sauce, then bake covered with aluminium foil on a preheated oven 200C for 40-45 minutes.
- 6
Remove the foil and baste with the remaining sauce, then continue baking for 20-25 minutes until the vegetables have slightly charred.
- 7
Serve warm with yogurt, pilaf rice or flat breads.
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