Bostan Eggplant Kebabi

Bostan Eggplant Kebabi




40 min


20 min


for 4 people


40 minutes


20 minutes


  • 2 large-sized garden patlins
  • 250 grams ground meat
  • 3 tablespoon olive oil
  • 1 piece of onion
  • 2 tomatoes
  • 1 handful of finely chopped parsley
  • 2 pieces of charlestone pepper
  • 2 cloves garlic
  • 1 tea spoon thyme
  • 1 tea spoon cumin
  • 1 tea spoon black pepper
  • 1 sweet spoon salt

    To roast the aubergines:

  • 1/2 cup oil

    For Pure:

  • 3 potatoes
  • 2 tablespoons milk
  • 1 tea spoon salt
  • 1 tea spoon black pepper

Key point

If you leave the aubergines in salt water for 15-20 minutes after peeling, the bitter taste in the eggplant will go out and your food will be tastier. If you wash the aubergines and cook them in water and then cook them in a paper towel before frying, you have prevented them from cracking in the oil. The same recipe can also be made with meat cut in the same measure instead of minced meat according to your taste buds.

How is it prepared?

  1. Peel the aubergines variegated, cut the stalks and divide them in half. It’s a beautiful game as you would stuff each piece inside.

  2. Soak the aubergines in salt water and leave for 15-20 minutes.

  3. In the meantime, prepare the domestic spending. Take olive oil in a pot and add finely chopped onion and garlic. Add the ingredients after you have gently roasted and cook for about 8 minutes.

  4. Then add the cubed cubes, add the pepper for 2-3 minutes, then add the cubed cubes and add the cooked tomatoes for 20-25 minutes.

  5. To prepare your spirits while your inner spirits are cooked, boil the potatoes.

  6. Then combine the boiled potatoes with milk to purée, add salt and black pepper. You are ready.

  7. When your domestic spirits are cooked, remove the eggplants from the water, dry them nicely and lightly fry them in plenty of oil.

  8. Fry the eggplant on a paper towel and let the excess oil flow.

  9. Add the finely chopped parsley at the end of the cooking time of the domestic spice and add salt, pepper, cumin and celery.

  10. Mix it a few times and close the gold. Your domestic spending is ready. Place lightly fried eggplants in a baking oven, fill them with the interior mortar you prepared.

  11. Put the potatoes you prepared on top of them and cover them with a lid, then run the cheesecloth at the top.

  12. For the sauce, mix in 3 cups of boiling water and stir the homogenised mixture, pour the eggplants into the bottom of the oven box.

  13. Bake in a preheated 175-degree oven for about 20 minutes until the cheeses are slightly browned and melted.

  14. Make the ball of the remaining potatoes with your hands and put it next to the serving, serve it with the leaves of the parsley and the hot and warm.


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