Eggplant Kebab (Raw)
Eggplant kebab is the traditional tray kebab that adorns the holiday and guest tables of Antep. Spiced meatballs and arranged eggplants are sent raw in their own dish with a tomato and garlic sauce. In a preheated oven the meatballs release their juices and it cooks until the eggplants soften and the top browns. This way you enjoy cooking the steaming kebab fresh at home.
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Selected size: Small · 500 g
Eggplant kebab is among the traditional tray kebabs that mark the summer tables of Gaziantep cuisine. This dish, in which meatballs and eggplant are arranged and baked in Antep, is a time honored flavor that the local people send to the oven to prepare. It is one of the unchanging tastes of holiday and guest tables.
In its traditional recipe fatty mince is kneaded with salt, black pepper and red pepper flakes, left to rest and shaped into meatballs. The eggplants are sliced and kept in salted water to remove their bitterness. Meatballs and eggplant are arranged alternately in the tray, tomato and pepper are placed between them, and paste thinned with water together with oil is drizzled over the top to make it ready to bake.
In the oven the eggplant draws in the fat and spice of the meatballs, and the result is a soft, juicy and aromatic kebab. Tomato and garlic give the meat a pleasant depth. It goes very well with warm lavash, plain rice, ayran and roasted pepper. Wiping up its sauce with bread is the most enjoyable moment of the table.
As Antepside we prepare eggplant kebab raw, with fresh ingredients daily in its own baking dish, and send it to you. It is enough to bake it in a preheated oven until it releases its juices and the surface browns. This way you bring the kebab to your table perfectly fresh and hot at home.
Its natural content does not include the main food allergens (gluten, milk, egg, tree nuts). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
Eggplant kebab reaches you raw in its own baking dish. Start cooking it in a well preheated medium high oven. Keep it in the oven until the meatballs release their juices, the eggplants soften and the top browns.
Before cooking you can store the product in the refrigerator, or place it in the deep freezer for a longer time. If you let it come to room temperature before putting it in the oven, it cooks more evenly. Serve with warm lavash and roasted pepper.
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