Patlican Kebabi (Eggplant/Aubergine Kebab) is a traditional Turkish baked 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.
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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.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Ground beef - A 30% fat-to-meat ratio is ideal for juicy meatballs. Using lean meat 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 or a mixture of both.
- Eggplants - Pick slightly firm but not hard eggplants with shiny and 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 flavor 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 flavoring 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 flavor to the dishes as well as a bright red color. 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 favorite spices and flavorings such as cumin, coriander powder, or dried thyme. Adjust the amount to your taste.
How to Make Patlican Kebabi - Eggplant Kebab?
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 chili, 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 (360° F) 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 meatballs 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.
Top Tips From the Chef
- A 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.
- Wet your fingers when shaping meatballs to avoid them sticking.
- You can assemble the eggplants and the meatballs on skewers and cook them over BBQ during the summer.
Why This Recipe Works?
- Aubergine Kebab is an easy one-sheet dish that you can make ahead, perfect as a weekday meal as well as for serving at a dinner party.
- The leftovers of Patlican Kebabi 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!
Serving Suggestions
The best way to enjoy this delicious kebab dish is to have it with a bowl of healthy Bulgur Pilavi (Turkish Bulgur Pilaf) and some refreshing salad such as Turkish Shepherd Salad (Coban Salatasi) or Ezme Salad (Acili Ezme).
You can also serve it with some Turkish Pide Bread (Ramazan Pidesi) or Tawa Naan with Garlic to mop up the juices.
Recipe FAQs
The leftovers would keep for up to five days refrigerated or up to three months in the freezer. Let them cool down and put them in an airtight container before placing them in the fridge or freezer.
Related Recipes
For more delicious Eggplant Recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Eggplant Kebab (or Patlican Kebabi) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Patlican Kebabi - Eggplant Kebab
Equipment
Ingredients
For the Meatballs
- 500 g minced meat (beef, lamb or a mixture)
- 1 medium onion (grated)
- 2 cloves garlic (minced)
- ½ tablespoon tomato paste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon flaked chilli (pul biber)
- 1 teaspoon salt
For the Tomato Sauce
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- ½ teaspoon salt
- 1 large tomato (grated)
- ¼ teaspoon freshly ground black pepper
- 200 ml water
Vegetables for Patlican Kebabi
- 1 large tomato (cut in 6 wedges)
- 3 Turkish green peppers or 1 bell pepper or 1 red Romano pepper (cut in chunky pieces)
- 500 g aubergines (eggplants)
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
Preparing the Meatballs
- Place the minced beef, tomato paste, onion, garlic, salt, black pepper, flaked chili, 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.
Preparing 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.
Preparing 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 (360° F) 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 meatballs 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, and then pour the tomato sauce over.
- Cover the dish 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.
Notes
- You can assemble the eggplants and the meatballs on skewers and cook them over BBQ during the summer.
- A 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.
- Wet your fingers when shaping meatballs to avoid them sticking.
- The leftovers would keep for up to five days refrigerated or up to three months in the freezer.
Nutrition
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Stephan
So tasty & easy to make. Everyone loved it. I didnt have any pepper paste, so I'll need to get some the next time I make this. Thank you!
Ayla Clulee
You are welcome, Stephan!
Aleksi
I made this last week. Followed the recipe exactly and use ground chicken. These kebabs were DELICIOUS.