Kazan Kebabı — Şanlıurfa Stuffed Eggplant

Şanlıurfa kazan kebabı keeps each eggplant whole while tucking seasoned meat into a series of deep slits. The packed pan cooks slowly with tomato and pepper, yielding a tender, sliceable dish.

Serves 4 | Prep 30 minutes | Cook 60 minutes

Ingredients

• 4 slender eggplants (about 900 g)

• 450 g minced lamb or beef

• 1 onion, grated and squeezed dry

• 2 garlic cloves, crushed

• 3 tomatoes, chopped

• 2 green peppers, sliced

• 1 tablespoon tomato paste

• 2 tablespoons olive oil

• 150 ml hot water

• Salt, black pepper and red pepper flakes

Method

1. Cut a series of deep crosswise slits in each eggplant, 2–3 cm apart, leaving its base attached. Salt for 15 minutes, rinse and dry.

2. Knead meat with onion, garlic, salt and spices. Press a small portion firmly into every slit.

3. Pack eggplants snugly in a deep pan. Tuck chopped tomatoes and peppers around them. Whisk tomato paste into hot water and pour along the side; add olive oil.

4. Cover tightly and cook over low heat for about 50–60 minutes, or bake covered at 190°C / 375°F, until meat is cooked through and eggplant is meltingly soft. Uncover briefly to reduce excess liquid.

5. Rest 10 minutes and serve with rice or flatbread.

Kitchen note: Leave the base intact so the eggplant holds its shape during the long, gentle cook.