Materials;

• 3 thin long eggplants
• 1 medium onion
• 2 small cloves of garlic
• 1 large tomato
• 1.5 glasses of water
• 2 spoonful butter
• 2 tablespoons tomato paste
• 1 coffee spoon of pepper paste
• 3/4 (one half + one quarter) water glass of oil
• 1 teaspoon of black pepper
• Salt

Its structure;

First of all, we peel our eggplants in the shape of a zebra. Then we divide it longitudinally at 4 and give birth close to 2 cm, and we put a thought. We breed and add garlic to the same taste. We cut tomatoes into cubes in a separate bowl. I used Teflon Wok to make this recipe easily, but in a separate Teflon pan with a little difference. We add small chopped onions and oil into the wok and fry until the onions turn white. Then we add the eggplants, garlic and margarine and mix it from time to time until it releases its own juice and the oil is released back. This is the key to the recipe. Do not neglect it, it is the most time consuming part, but this is characteristic of the recipe and the importance of using the Teflon pan. When the eggplants fully release their water and are reddened, we make a well in the middle of the pan and mix the tomato paste and pepper paste. After feeding, we expect the tomatoes to add and release their water, at the same time the eggplants will be fried further. After this part, we add salt and pepper and mix. Then we add the water and mix it, the measure of the water will ensure the consistency is solid 10 minutes after cooking, the size of the water depends on you. Bon Appetit.

Ingredients for Baked Eggplant Kebab Recipe;

• 500 grams of ground beef
• 2 medium onions (grated)
• 1/2 bunch of parsley
• 2 cloves
• 1 cup of flat bread
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of ground pepper
• 1 teaspoon
• 3 eggplants
• 3 cherry tomatoes (to add to empty places)

For the above:

• 1 tablespoon tomato paste
• 1 cup of hot water
• 1 grated tomato
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 green peppers
• 1 garlic clove

Preparation of;

In a large bowl, add 2 finely grated onions, half a bunch of parsley to 500 grams of minced meat, add 2 crushed garlic cloves, 1 cup of breadcrumbs and 1 teaspoon each of salt, chili peppers, cumin and black pepper.Then knead well and Shape the meatballs you cut as the size of an egg into a round shape. Combine the meatballs with 3 eggplants that you cut in the thickness of two fingers. Place them in the oven container by arranging them in a row and fill the remaining places with cherry tomatoes. For the sauce, mix 1 tablespoon tomato paste and 1 cup hot water in a separate bowl. Add 1 grated tomato, 1 teaspoon salt, black pepper and finally 2 chopped green peppers and 1 crushed garlic, mix again. Pour the sauce and 1 tea glass of water over the eggplant and meatballs and pour in the preheated oven at 200 degrees, preferably turbo. or cook it in the oven with a fan for 50-60 minutes.