Aubergine Kebab (Patlıcan Kebabı)
Patlıcan Kebabı Say it: pat-luh-JAHN keh-bah-BUH
Patlıcan kebabı is a southeastern Anatolian kebab of ground lamb and eggplant threaded onto skewers and grilled over charcoal. In Gaziantep and neighboring provinces it is a favorite summer meal, often served with grilled tomatoes, green peppers, flatbread and sharp sumac onions. The eggplant turns smoky and silky, while the seasoned meatballs stay juicy and browned at the edges. It is simple, robust and built for sharing, with the sweet-sour onion salad cutting through the rich meat.
Aubergine Kebab (Patlıcan Kebabı)
Patlıcan Kebabı
Pronounced pat-luh-JAHN keh-bah-BUH
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the kebab
For serving
Method
Soak 8 wooden skewers in water for 20 minutes. Toss the eggplant cubes with 1/2 tsp salt in a colander and let stand 15 minutes; pat dry, then toss with 1 tbsp olive oil.
Put the ground lamb in a bowl with the grated onion, garlic, parsley, remaining 1 tsp salt, black pepper and pul biber. Knead for 2-3 minutes until sticky and evenly mixed, then shape into 16 small oval meatballs.
Thread the skewers alternately with eggplant cubes and meatballs, leaving small gaps; each skewer should hold about 4 eggplant cubes and 2 meatballs. Brush with the remaining 1 tbsp olive oil.
Heat a grill or ridged griddle over medium-high heat. Grill the skewers for 10-12 minutes, turning every 3 minutes, until the eggplant is tender and charred in spots and the meatballs are browned and cooked through (165°F/74°C).
Grill the tomato wedges and green pepper chunks alongside for the last 5-6 minutes, until blistered and softened.
Meanwhile, toss the sliced red onion with the sumac and lemon juice; let sit for 10 minutes, until slightly softened and pink.
Serve the skewers hot with the grilled tomatoes and peppers, sumac onions, and flatbread if you like.
Regional variant: Baked Aubergine Kebab (Fırın Patlıcan Kebabı)
Arrange grilled eggplant cubes and meatballs in a single layer in an oiled baking dish, tuck tomato wedges and green pepper pieces between them, and pour over 1 tbsp tomato paste mixed with 1/2 cup (120 ml) water and 1 tbsp olive oil. Bake at 400°F (200°C) for 30-35 minutes, until the meatballs are cooked through and the sauce bubbles at the edges. Serve with the same sumac onions.
Cook's notes
- If your eggplant is very fresh and thin-skinned, you can skip salting, but pat it dry so it chars rather than steams.
- Keep the meatballs small and uniform so they cook through before the eggplant burns.
- A charcoal grill gives the smoky flavor; a stovetop griddle works, but ventilate the kitchen well.
Serve with
Warm flatbread, sumac onions, grilled tomatoes and peppers, and ayran or strong tea.
Make ahead and storage
The meatball mixture can be made up to 1 day ahead and refrigerated; skewer and grill just before serving. Leftover kebabs keep 2 days in the fridge and reheat gently in a covered pan.
