İslim Kebabı — Eggplant-Wrapped Meatballs

İslim kebabı, also called kürdan kebabı, wraps individual meatballs in crossed eggplant strips. A tomato and pepper cap is pinned in place before the parcels bake in a light sauce.

Serves 4 | Prep 30 minutes | Cook 45 minutes

Ingredients

• 2 large long eggplants (about 800 g)

• 400 g minced beef or lamb

• 1 small onion, finely grated and squeezed dry

• 2 tablespoons breadcrumbs

• 1 egg

• 1 teaspoon salt, black pepper and cumin

• 1 tomato, sliced into 8 pieces

• 2 green peppers, cut into 8 pieces

• 1 tablespoon tomato paste

• 250 ml hot water

• 3 tablespoons olive oil

Method

1. Slice eggplants lengthwise into 16 long ribbons. Salt for 15 minutes, pat dry, brush with oil and roast at 210°C / 410°F for 15–20 minutes until pliable.

2. Knead minced meat with onion, breadcrumbs, egg and seasonings. Shape into 8 small thick meatballs and sear or bake until browned.

3. Cross two eggplant strips, set a meatball in the center, and fold the ends over. Turn seam-side down. Top with tomato and pepper, pin with a toothpick and arrange in a baking dish.

4. Dissolve tomato paste in hot water and pour around parcels. Bake at 190°C / 375°F for 25 minutes, until the meat is thoroughly cooked and sauce lightly reduced. Remove toothpicks before serving.

Kitchen note: The ribbons must be pliable but intact; thick or undercooked strips will snap when folded.