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Patlıcan kebab skewer with aubergine and meatball, served with grilled vegetables, flatbread and bulgur
Turkish aubergine kebab grilled to perfection over charcoal

Patlıcan kebab

Author: Flavelo
Recipes Main Courses Quick Meals
The pride of Turkish grill masters. Aubergine and spiced meat roast side by side on the skewer: the fat from the meat continuously bastes the aubergine, softening it to creaminess, while the aubergine protects the meat from drying out. Due to its spectacular zebra-striped arrangement, it is impressive when served.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 460 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Metal or wooden skewers (soak wood!)
  • Baking tray with rack

Instructions

1 ✓

Cut the aubergine into 2-3 cm thick rounds. Salt thoroughly and let stand for 20 minutes until it starts to "sweat". Wipe dry.

Tip: This step removes bitter flavour compounds and softens fibres.
2 ✓

Knead the meat with the grated onion, garlic and spices. Form patties the same size as the aubergine rounds.

Tip: Knead for at least 5 minutes so meat proteins stick together and it doesn't fall off the skewer.
3 ✓

Thread onto the skewer alternately: one aubergine, one meat. Press them together!

Tip: Tight fit is important so juices permeate each other.
4 ✓

Place on a rack (put a tray underneath for fat), and bake at 200°C (or on a grill) for approx. 30 minutes until aubergine is soft and meat is brown.

Tip: Turn halfway through.

Recipe FAQ

Did the aubergine turn bitter?
You didn't salt it enough at the start, or didn't wipe off the juice. Salting draws out bitter substances.

Ingredients

  • 3 pc Medium, long aubergines
  • 500 g Minced meat (Beef or Lamb, fattier)
  • 1 pc Onion
  • 2 clove Garlic
  • 1 tsp Ground cumin
  • 1 tsp Salt, pepper, paprika