Baked Eggplant Kabab Recipe

Name: Baked Eggplant Kabab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 long eggplants ( so , Holland ones are expensive, Indian eggplants are too little I ended up with Chinese ones!); 2 tomatoes; 1 onion; 2 carrots, 2 Italian pepper; 1/4 or more olive oil; 1 lbs or more ground beef; 1 onion/ chopped finely; 2 cloves garlic/ minced; 1 tbs tomato paste; 1 tsp cumin; 1 egg; 1 tbs tomato paste; 3 table spoon olive oil; 1 cup hot water

Servings: persons

6 long eggplants ( so , Holland ones are expensive, Indian eggplants are too little I ended up with Chinese ones!)
2 tomatoes
1 onion
2 carrots, 2 Italian pepper
1/4 or more olive oil
1 lbs or more ground beef
1 onion/ chopped finely
2 cloves garlic/ minced
1 tbs tomato paste
1 tsp cumin
1 egg
1 tbs tomato paste
3 table spoon olive oil
1 cup hot water

1
Cut and Soak eggplants in salty water an 1/2 hour to get rid of bitterness .
2
Put something heavy over them, so they don't get float .
3
Prepare meatballs: mix all the ingredients for meatballs:
4
Set the oven for 400F/ 200 C for Europe In a round pan, arrange the beef and eggplants by alternating with one piece of eggplant and one piece of meat starting from the edge of the pan until all the meat and eggplants are used up.
5
Fill middle of the pan,placing the tomato slices, pepper, carrots and onions.
6
Until they are all secure
7
Prepare sauce, mix oil, paste and water pour over eggplants, if you need add more water.
8
Cover with aluminum folio cook 90 minutes and take off the folio, turn on broiler and cook in middle of rack about 15 minutes, do not leave unattended, every oven have different power, you don't want them get burn.
9
!
10
That's all !
11
enjoy your eggplant kabab!

1140

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 long eggplants ( so , Holland ones are expensive, Indian eggplants are too little I ended up with Chinese ones!), 2 tomatoes, 1 onion, 2 carrots, 2 Italian pepper, and more.

Yes, Baked Eggplant Kabab falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant Kabab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions