A hearty kebab made by threading alternating slices of eggplant and ground beef patties onto skewers and grilling them over an open flame. The eggplant’s mild sweetness balances the spiced beef. Serve with rice or bulgur for dinner.
In a large bowl, knead the ground beef with the onion, ground red pepper, salt and black pepper. Divide it into walnut-sized portions.
Lightly salt the eggplant slices and let them rest for 10 minutes. Blot away the liquid with a paper towel and brush with olive oil.
Shape the beef portions into flat patties and thread them onto skewers, alternating with the eggplant and tomato slices.
Grill the skewers over medium heat, turning them until all sides are browned and the eggplant is tender. The ground beef must reach 71°C / 160°F; this takes about 18–20 minutes.
Lightly salt the eggplant slices and let them rest for 10 minutes before skewering to draw out their bitter liquid. Do not cut the eggplant too thick, or it may remain undercooked while the beef patties finish cooking.
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