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Alined Aubergine Kebab

Alined Aubergine Kebab


3 long Aubergines
1 Cubanalle Pepper cut in chunks
3 Onions cut into 2.5cm pieces
2 sliced cloves of Garlic
250ml tinned chopped Tomato
2 tablespoons of Olive Oil
2 tablespoons of diced Butter
1 teaspoon of Paprika
Pinch of Salt
Pinch of Pepper
360ml of Hot Water
3-4 tablespoons tinned chopped Tomato
1 teaspoon of Hot Red Pepper Paste
For the meatballs:
200gr medium Minced Beef
3 tablespoons chopped Parsley
Pinch of Salt
Pinch of Pepper

How to prepare

Preheat the oven to 180˚C.
Partially peel the aubergines making alternating long stripes, sprinkle with salt and set aside for 20 minutes.
Mix the meat ball ingredients knead and then form into small balls.
Squeeze the water from the aubergines and dry them with kitchen paper.
Cut into slices 2.5cm thick and place them in a casserole dish adding the meatballs in between.
Place all the other ingredients on top..
Mix the red pepper paste and tinned tomato in the hot water and pour into the dish.
Place the dish on the centre shelf of the oven and bake for  30-35 minutes, it may be necessary to add a little more hot water.
Serve hot with rice.
The Turkish name for this dish is Dizme Patlican Kebabi

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