Patlıcan Kebabı — Kilis Eggplant and Lamb Kebab

In Kilis patlıcan kebabı, lamb and eggplant roast side by side. As the meat cooks, its juices season the eggplant. The regional preparation may be skewered over coals; this oven version retains the alternating arrangement.

Serves 4 | Prep 25 minutes | Cook 45 minutes

Ingredients

• 800 g long slender eggplants

• 500 g minced lamb, ideally with some fat

• 2 tomatoes, quartered

• 3 green peppers

• 1 teaspoon salt

• 1 teaspoon red pepper flakes

• ½ teaspoon black pepper

• 2 tablespoons olive oil

Method

1. Cut eggplants into 4 cm rounds. Knead lamb with salt, black pepper and red pepper flakes; shape into thick patties matching the eggplant diameter.

2. Alternate eggplant and lamb pieces tightly in a round shallow baking dish, with tomatoes and peppers in the center. Drizzle oil over the vegetables.

3. Roast at 220°C / 425°F for 35–45 minutes, turning the dish halfway, until lamb is thoroughly cooked and eggplant is tender and browned. If the top colors too fast, cover loosely for the last 10 minutes.

4. Rest 8 minutes; serve with lavaş and sumac onions.

Kitchen note: Use lamb with enough fat to keep the eggplant juicy. Avoid drowning the pan in tomato sauce; the meat and eggplant should roast rather than boil.