Meatballs and kebabs
A layered kebab from Tokat, made by arranging thin eggplant and tomato slices with ground beef patties in a baking pan and roasting them with butter. This striking tray-baked main dish makes an impressive centerpiece for a meal with guests.
Knead the ground beef with the grated onion, salt and black pepper. Shape it into long, flat patties.
Lightly fry the long eggplant slices in hot oil, then drain them on paper towels.
Arrange the patties, eggplant and tomato slices in alternating rows in a baking pan. Drizzle the melted butter over the top.
Bake in a preheated oven until the patties and vegetables are cooked through and lightly browned.
Lightly fry and drain the eggplant slices before baking to keep them from releasing too much liquid in the pan. Distribute the butter evenly over the patties and vegetables so some areas do not dry out. Allergens are not specified.
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