🍆 Patlıcan kebab (eggplant kebab)

Name: Patlıcan kebab (eggplant kebab)
Total time: 60 min
Yield: 4
Cuisine: Turkey · Gaziantep and Adana
Ingredients: 600 g minced lamb; 3 medium eggplants (about 750 g); 1 onion, grated and squeezed; 4 tomatoes; 4 long green peppers; 1 tsp salt, 1 tsp chili flakes, 1 tsp cumin; Fresh parsley

Origin: Turkey · Gaziantep and Adana

525kcal

per serving · 300 g

175kcal

per 100 g

39 gProtein13 g / 100 g

33 gFat11 g / 100 g

18 gCarbs6 g / 100 g

Patlıcan kebab is a Turkish grill dish of minced lamb shaped into small patties and threaded onto skewers between thick rounds of eggplant. Over charcoal the eggplant turns soft and smoky and soaks up the juices of the meat. It is served with grilled tomatoes and peppers, sliced onion and herbs.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein13 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lambeggplanttomatoblack pepperonion

Recipe

4 servings60 min

Ingredients

600 g minced lamb
3 medium eggplants (about 750 g)
1 onion, grated and squeezed
4 tomatoes
4 long green peppers
1 tsp salt, 1 tsp chili flakes, 1 tsp cumin
Fresh parsley

Method

Mix the lamb with the grated onion, salt, chili flakes and cumin; knead for 2 minutes.
Cut the eggplants into 3 cm rounds without peeling and salt them lightly for 15 minutes; pat dry.
Shape the meat into small patties the size of the eggplant rounds.
Thread eggplant and meat alternately onto flat skewers; skewer the tomatoes and peppers separately.
Grill over medium-hot coals for 15–20 minutes, turning, until the eggplant is soft and the meat is cooked through.
Slide everything off the skewers and serve with parsley and sliced onion.

How to make it lighter

Use lean minced lamb, or use less meat and add extra grilled eggplant to cut fat.
Grill the vegetables without brushing them with oil — 1 tbsp oil ≈ 120 kcal.
Skip the flatbread under the kebab and add a large tomato and onion salad instead.

History

The dish belongs to the kebab tradition of south-eastern Turkey, especially Gaziantep, Adana and Urfa, where eggplant and lamb are paired in many recipes. Today it is a standard item in kebab houses across Turkey.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →