This layered flavor of Tokat cuisine is made by arranging thinly sliced eggplant and tomato with slices of minced-meat köfte on a tray and baking them with butter. Offering a visual feast, this tray kebab is one of the showy main dishes of guest tables.
Knead the ground meat with grated onion, salt, and black pepper, then shape into long, flat patties.
Lightly fry the long-sliced eggplant in hot oil and drain on paper towels.
Arrange the patties, eggplant, and tomato slices in rows on a baking sheet and drizzle melted butter over them.
Bake in a preheated oven until the patties and vegetables are cooked through and lightly browned.
Important: If you lightly fry and drain the eggplant slices before baking, they won't release too much water onto the tray. Caution: If you don't distribute the butter evenly over the meatballs and vegetables, some areas may stay dry. No allergens specified.
Letting the tray rest for a few minutes after taking it out of the oven makes it easier to serve the slices without them falling apart.
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