A filling kebab made by threading thinly sliced eggplant alternately with minced-meat köfte on a skewer and grilling on the barbecue. The eggplant's slightly sweet texture is balanced by the mince's spice, brought to the dinner table with rice or bulgur.
Knead the ground meat, onion, red pepper, salt, and black pepper thoroughly in a large bowl and divide into walnut-sized portions.
Lightly salt the eggplant slices and let rest for 10 minutes, then blot the released liquid with paper towels and brush with olive oil.
Shape the meat portions into flat patties and thread onto skewers alternating with eggplant and tomato slices.
Turn the skewers over medium heat and cook until browned on all sides and the eggplant softens. Caution: the internal temperature of the meat must reach 71°C (160°F), which takes about 18-20 minutes on average.
Important: Lightly salt the eggplant slices and let them rest for 10 minutes before arranging them on the skewer to draw out the bitter liquid. Caution: Since the eggplant cooks along with the meat, don't slice it too thick on the skewer, or it will stay raw while the meatball cooks.
If you lightly brush the eggplant slices with olive oil before threading them onto the skewer, they dry out less on the grill and soften in the same time as the ground meat.
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