Entree: Turkey – Adana & Cukurova – Patlıcan Kebabı (Grilled eggplant kebab of charred eggplant layered with spiced minced lamb and a tomato-pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 28 min

Additional 4 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 medium eggplants, about 2 lb (900 g) total
- 1 lb (454 g) ground lamb
- 1 small yellow onion, finely grated, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, peeled and diced, about 10 oz (300 g)
- 1 medium green pepper, seeded and cut into 1/2-inch (1.27 cm) strips, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) crushed red pepper flakes (pul biber) or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 4–6 metal skewers or wooden skewers soaked in water

Show original ingredient measurements

- 3 medium eggplants, about 2 lb (900 g) total
- 1 lb (454 g) ground lamb
- 1 small yellow onion, finely grated, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, peeled and diced, about 10 oz (300 g)
- 1 medium green pepper, seeded and cut into 1/2-inch strips, about 6 oz (170 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) crushed red pepper flakes (pul biber) or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 4–6 metal skewers or wooden skewers soaked in water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Char the eggplants whole over a gas flame or under a hot broiler, turning often, until the skin is blackened and flesh is soft, about 12–18 minutes. Cool slightly, peel, and slice lengthwise into 1/2-inch (1.27 cm) thick strips.
2. In a bowl combine the ground lamb, grated onion, minced garlic, tomato paste, paprika, cumin, red pepper flakes, salt, pepper, chopped parsley, and lemon juice. Mix until evenly combined and form into 8 long sausage-shaped kebabs or 8 flatter patties suitable for skewering.
3. Thread skewers with an alternating pattern of eggplant slice, lamb kebab piece, tomato dice, and green pepper strip, leaving a little space for even cooking. If using wooden skewers, ensure they are well soaked.
4. Brush the assembled skewers with olive oil and preheat a grill or broiler to medium-high. Grill or broil the skewers, turning occasionally and basting with any remaining tomato juices or a little oil, until the lamb is cooked through and vegetables are tender and slightly charred, about 10–14 minutes.
5. Transfer to a platter, rest 3–5 minutes, then sprinkle additional chopped parsley and a squeeze of lemon. Serve hot with flatbread, rice, or plain yogurt at the side.

1. Char the eggplants whole over a gas flame or under a hot broiler, turning often, until the skin is blackened and flesh is soft, about 12–18 minutes. Cool slightly, peel, and slice lengthwise into 1/2-inch thick strips.
2. In a bowl combine the ground lamb, grated onion, minced garlic, tomato paste, paprika, cumin, red pepper flakes, salt, pepper, chopped parsley, and lemon juice. Mix until evenly combined and form into 8 long sausage-shaped kebabs or 8 flatter patties suitable for skewering.
3. Thread skewers with an alternating pattern of eggplant slice, lamb kebab piece, tomato dice, and green pepper strip, leaving a little space for even cooking. If using wooden skewers, ensure they are well soaked.
4. Brush the assembled skewers with olive oil and preheat a grill or broiler to medium-high. Grill or broil the skewers, turning occasionally and basting with any remaining tomato juices or a little oil, until the lamb is cooked through and vegetables are tender and slightly charred, about 10–14 minutes.
5. Transfer to a platter, rest 3–5 minutes, then sprinkle additional chopped parsley and a squeeze of lemon. Serve hot with flatbread, rice, or plain yogurt at the side.