Eggplant kebab

Eggplant kebab or “kebab Banjan”


  • 500 g ground meat (or mix of half beef and half lamb)
  • 2 eggplants
  • 2 onions
  • 2 table spoons bell pepper paste
  • 1 can chopped tomatoes
  • 2 garlic cloves
  • 1 egg
  • 2 table spoons of bread crumbs
  • 1 table spoon of 7 spices
  • 1 table spoon of cumin
  • 1 table spoon of dried parsley
  • 1 tea spoon of paprika
  • 1 tea spoon of Italian herbs
  • 1 table spoon of ketchup
  • Salt
  • Pepper
  • Olive oil

Peel the eggplants to obtain a striped effect and slice into 3cm thick pieces.

Brush each eggplant slice with olive oil and place on baking sheet.

Bake eggplants for 20 minutes in a 180 C degrees oven.

Chop the onion very finely. Then in a large bowl add meat, chopped onions, crushed garlic, egg, bell pepper paste, bread crumbs, and the dry spices (except for the Italian herbs).

Mix ingredients thoroughly by hand until homogeneous.

Form little patties.

In an oven dish add 1/2 canned tomatoes, the ketchup, the Italian herbs, slat, pepper and a table spoon of olive oil and spread evenly to cover the bottom.

oArrange the kabab patties and cooked eggplant slices alternatively into rows.

Cover with some onion slices and remainder of canned tomatoes.

Cook in oven at 180 C degrees for 45 minutes.

Skewer 2 pieces of eggplant slices with 2 pieces of kabab and serve with rice and top with some of the sauce from the dish. Enjoy!

Comments are closed.