Eggplant kebab with beef

Ingredients for 6 servings:

• 1 kg beef
• 2 eggplant(s)
• 2 large onions
• 2 cloves garlic
• 3 Pepper
• 2 tomatoes
• e.g. salt and pepper
• n. B. Pul Biber
• 1 tbsp tomato paste
• 1 tbsp paprika paste

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 40 minutes

Patlican Şehzade Kebabı Tarifi

Cut the meat into small pieces. Partially peel the eggplants and cut them into small pieces. To remove the bitter taste, soak the eggplants in salted water for 10 minutes. Place the eggplants in a casserole dish, sprinkle with salt and about 50 ml of oil, and cook in a preheated oven at 200°C for about 30 minutes. Brown the meat in a pan with olive oil and simmer with the lid on until the meat is tender. You can add about 100 ml of boiling water later. Finely chop the onions, chili peppers, and garlic and fry them in a pan with olive oil. Season with salt and spices, add the meat, and brown briefly. In a pan, brown the tomato paste and paprika paste with olive oil and add about 200 ml of boiling water. Season with salt and pepper, and bring to a boil. Remove the eggplants from the oven, add the meat, and pour the tomato sauce over them. Finally, garnish with tomato and pepper slices and return to the oven for another 30 minutes.