Patlıcanlı Kebap
Lamb fat turns eggplants into the finest sweets! Exquisite Skewer Grilling with Materials
Description
A dish where sliced eggplants and lamb meatballs are skewered alternately and grilled over charcoal until meltingly tender.
Restaurants serving Patlıcanlı Kebap
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced lamb
- Eggplant
- Salt
- Black pepper
Instructions
- Combine slightly fatty minced lamb with only salt and black pepper to form small meatballs. Remove the calyx from plump eggplants, and slice them unpeeled into thick 3-4cm rounds. Skewer them alternately on a flat metal rod: eggplant, meatball, eggplant, meatball. Grill slowly over charcoal. The ideal is for the eggplant skin to char and the inside to become meltingly soft, absorbing the umami and fat from the meat. Turn constantly until the meat and eggplant are integrated.
Learn more Spice, substitutes, tips
Key spices
Sweetness of lamb fat and melting eggplant texture
Substitutes at Japanese supermarkets
Minced beef/pork, Long eggplant
Pairing
Chilled Ayran
Trivia
[Hardcore] A treasure of the culinary city Gaziantep. Using minimal spices, the eggplant soaking up the lamb fat to the limit is mind-blowingly delicious.
Eating tips & etiquette
[Unique Eating] Wrap the charred eggplant and meat in thin bread, peeling off the eggplant skin while mashing the contents into a paste like a true connoisseur!
Allergen
Wheat