Patlican Kebabi - Eggplant Kebab

Patlican Kebabi (Eggplant/Aubergine Kebab) is a traditional Turkish kebab dish consisting of juicy meatballs layered alternately with sliced eggplants. It is a surprisingly easy dish that needs a little preparation and is perfect for big family gatherings.

Jump to:

• Why This Recipe Works?
• Ingredients and Substitutes
• Step-by-Step Instructions
• Related Recipes
• Top Tip From the Chef
• Patlican Kebabi - Eggplant Kebab

Patlican Kebabi is one of those comforting dishes that I grew up eating and just love to make for my family. There are different ways to make this scrumptious eggplant dish. This version, baked in the oven with tomato sauce is perfect for a midweek meal served with some Bazlama (Turkish Flatbread) or Turkish Rice (Sehriyeli Pilav) to mop up the juices.

Why This Recipe Works?

• It is an easy one sheet eggplant dish that you can make ahead, perfect as a weekday meal as well as for serving at a dinner party.

• The leftovers taste even better. You can keep them refrigerated for up to five days or freeze them for up to three months.

• You only need a few ingredients that you might already have in your fridge!

Ingredients and Substitutes

• Minced beef - 30% fat to meat ratio is ideal for juicy meatballs. Using lean mince will make them dry and tough. If you want to use lean mince, you should add some fat or oil to the mixture. You can also use lamb mince or a mixture of both.

• Aubergine - Pick slightly firm but not hard aubergines with a shiny&smooth skin and peel them in stripes like a zebra pattern. Small ones are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer and less bitter.

• Onion - It adds extra flavour and moisture to the meatballs. I prefer grating it into the mixture. You can also finely chop and sauté them if you prefer. You can substitute it with shallots.

• Garlic - It is another great flavouring for kofte dishes and is essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane. You can substitute the fresh garlic with the garlic powder.

• Tomato paste - It is the staple of Turkish cooking and adds an umami flavour to the dishes as well as a bright red colour. You can buy them from Turkish/Mediterranean shops or online from Amazon .

• Tomatoes - Use the best tomatoes you can find (like plum tomatoes).

• Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.

• Spices - I like keeping it simple but you can add your favourite spices and flavourings such as cumin, coriander powder or dried thyme. Adjust the amount to your taste.

Step-by-Step Instructions

This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

Prepare the Meatballs

Place the minced beef, tomato paste, onion, garlic, salt, black pepper, flaked chilli and paprika into a deep mixing bowl. Mix them with your hands until all ingredients are well combined, and knead for about 5 to 6 minutes. 

Divide a little piece from the mixture and roll them into a meatball the size of a walnut, as large as your aubergine/eggplant slices. Slightly flatten them and set them aside. Wet your fingers when shaping meatballs to avoid them sticking.

Prepare the Tomato Sauce

Grate one large tomato and place it into a bowl. Add the tomato paste, pepper paste, salt, pepper and water. Mix all until nicely combined and set it aside.

Prepare the Vegetables 

Slice the eggplants and drizzle on two tablespoons of olive oil. Add ½ teaspoon of salt to the eggplants and give a good mix until they all are covered with olive oil and salt. Set them aside. Divide one large tomato into six or eight wedges (depending on the size) and cut the peppers into chunks.

Build the Patlican Kebab

Preheat the oven to 180 °C and have a round baking dish size of 23cm (9") diameter near you. 

Place a slice of eggplant upright and place a meatball alongside. Continue layering meatball and eggplant in your dish until you’ve used all of the meat. Make sure the eggplants and meatballs are layered quite tightly, so they can stay upright. Arrange the tomato wedges and peppers around the meatballs and eggplants.

Pour the tomato sauce over the dish and cover it with tin foil, and bake it for an hour. Remove the cover and bake for another 50 minutes to an hour, until the meatballs and vegetables are cooked and slightly charred.

Related Recipes

For more delicious Eggplant Recipes why not try:

• Guvec (Turkish Lamb Casserole)

• Maqluba (Makloubeh)

• Ali Nazik

• Karniyarik (Stuffed Aubergine with Mince)

• Imam Bayildi (Turkish Stuffed Eggplant)

• Saksuka (Turkish Vegetable Meze)

• Vegan Moussaka with Aubergine

• Ratatouille Nicoise

• Greek Moussaka (Musaka)

• Turkish Moussaka

• Hunkar Begendi (Sultans Delight)

• Islim Kebabi (Aubergine Meatball Wraps)

• Baba Ganoush Without Tahini

Top Tip From the Chef

You can assemble the eggplants and the meatballs on skewers and cook them over BBQ during the summer. 

I hope you enjoy the process of making these scrumptious baked koftas with eggplant and tomatoes as much as you enjoy eating them! 🙂

Bon appétit! / Afiyet Olsun!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below with a rating and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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