Oven-Baked Eggplant Kebab

Baked in the oven with minimal olive oil instead of deep frying, this classic kebab provides high-quality protein and rich flavor in a balanced meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) ground beef (10% fat) · 925 kcal in the whole recipe
• 3 medium eggplants (600 g / 1.3 lbs) · 150 kcal in the whole recipe
• 1 small onion, grated (80 g / 2.8 oz) · 32 kcal in the whole recipe
• 2 cloves garlic, minced (6 g) · 9 kcal in the whole recipe
• 2 medium tomatoes (250 g / 8.8 oz) · 45 kcal in the whole recipe
• 3 green peppers (100 g / 3.5 oz) · 20 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp red pepper flakes, 1/2 tsp cumin

Method

1. Slice the eggplants into thick rounds without peeling, soak in salted water for 15 minutes to remove bitterness, then pat dry thoroughly.

   

2. In a mixing bowl, combine the ground beef, grated onion, minced garlic, salt, black pepper, red pepper flakes, and cumin, kneading well to form walnut-sized meatballs.

   

3. In a round baking dish, arrange the eggplant slices and meatballs alternately in a tight circular pattern.

   

4. Cut the tomatoes and green peppers into thick wedges and place them in the center and around the edges of the dish.

   

5. Whisk the tomato paste, olive oil, and 1 cup of hot water together in a small bowl, then pour evenly over the kebab.

   

6. Bake in a preheated oven at 200°C (400°F) for about 40 to 45 minutes until the eggplants are tender and the meatballs are browned.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.