Patlıcan Kebabı (Eggplant & Köfte Kebab)
پاتلیجان کبابی (بینگن اور کوفتے کا کباب)
In southeastern Turkey, especially Gaziantep and Urfa, eggplant season means patlıcan kebabı: thick rounds of eggplant and small patties of spiced mince threaded one after the other on long skewers and grilled over charcoal. As it cooks, the fat from the meat runs into the eggplant, which turns smoky and almost creamy. At home you can grill the skewers or simply line everything up in a tray and roast it in a hot oven.
- ⏱ Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Sprinkle the eggplant rounds with salt and leave for 20 minutes, then pat dry. This stops them soaking up too much fat.
Knead the mince with the onion, garlic, pepper paste, pul biber, cumin and salt until sticky. Shape into small flat patties about the same size as the eggplant rounds.
Thread the eggplant and patties alternately onto long skewers, pressing them close together so the juices run into the eggplant. Brush the eggplant with oil.
Grill over medium-hot coals for 20–25 minutes, turning often, until the meat is browned and the eggplant is soft right through. Grill the peppers and tomatoes alongside. (Oven: roast in a tray at 220°C for 30 minutes.)
Pull everything off the skewers onto warm flatbread and serve with the grilled peppers and tomatoes.
Kitchen notes
Use slim eggplants with few seeds; they cook through at the same speed as the meat.
In Gaziantep the eggplant skin is often peeled off after grilling and the soft flesh is mashed into the meat on the bread.
Soak wooden skewers in water for 30 minutes so they don't burn.
A kebab for eggplant season
Southeastern Turkey has some of the country’s most famous kebab cities, and Gaziantep is known for pairing meat with vegetables on the grill. Patlıcan kebabı is the summer favourite there, made when eggplants are cheap and sweet. The combination is clever: the eggplant soaks up the fat that would otherwise drip into the fire, so nothing is wasted.
Choosing eggplant
Long, slim eggplants (sometimes sold as Japanese, Chinese or “baby” eggplants) are best, because they hold their shape and cook evenly. Big globe eggplants work if you cut them into thick half-moons, but they take longer to soften. Salting the slices first draws out water and helps them brown rather than steam.
Grill or oven
Charcoal gives the most flavour, but a hot oven does a good job. Line the eggplant and meat up tightly in a tray so the juices still run from one to the other, and finish under the grill for a minute or two for colour.
Serving
Serve on flatbread, with bulgur pilavı, a salad of thinly sliced onion with parsley and , and a glass of ayran or şalgam.
Questions people ask
Can I make it without a grill?
Yes. Line up the eggplant rounds and patties in a baking tray, pressed together, and roast at 220°C for about 30 minutes.
Is it spicy?
Mildly. Add more pul biber or a chopped green chilli to the mince if you like heat.
What do I serve with it?
Bulgur pilavı, a sharp onion and parsley salad, yogurt and ayran.
Nutrition (estimate, per serving)
- Calories
- 470
- Protein
- 27 g
- Fat
- 30 g
- Carbs
- 24 g
