Patlican kebabi - Eggplant kebabi

by Golalah Abbasi
Patlican kebabi - Eggplant kebabi


  • 1 x yellow onion
  • 1 handful parsley
  • 1 handful fresh mint
  • 500 g lamb mince
  • 2 x eggplant
  • 1 tsp red pepper powder
  • 1 tsp seven spices
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 10 x cherry tomatoes
  • 100 g water
  • 1 tbsp tomato puree
  • 2 tbsp olive oil
  • 1/2 tsp chili flakes


  1. Set the oven at 200 degrees celsius.
  2. Finely grate the onion with a grater. Mince the parsley leaves and mint leaves. Mix them together with lamb dough.
  3. Slice the eggplant to rounds of 5 mm.
  4. Then shape the meat mixture into thin and flat meatballs.
  5. Make small meatballs and place between 2 aubergine rings. Place them on an ovenproof dish. Continue like this until you have finished everything. Cut the tomatoes in half and place them on top.
  6. Make the tomato sauce by mixing water, tomato paste, chilli flakes, 2 tablespoons of the oil, black pepper and salt and bring to a boil. Then pour the tomato sauce over. Cover the form with aluminum foil and bake in the middle of the oven for 1 hour.
  7. Then remove the foil and bake for another 10 minutes.
  8. Serve with desired side dishes. I usually serve it with rice.