Ingredients and step-by-step instructions for making the recipe::
Preparing the kebab:
In a mixing bowl add the following ingredients:
400g minced lamb or beef
One tsp of garlic
40g of finely chopped onion
Salt and one tsp each of paprika and hot pepper
Mix everything. Use wooden kebab sticks.
Wet your hands and shape the kebab into the desired shape Refrigerate the kebabs so that they become firmer and don't break when grilled.
How to prepare the eggplant / aubergine:
Make holes in/Pierce the eggplants (aubergines and place on a baking tray
Put them in a preheated oven – oven temperature: 400°F, 200°C
Roast the eggplant for 12 minutes
Remove the eggplant skin
Add one tsp of grated garlic chopped finely
In a small pan, add a little olive oil.
Add the eggplant mixture and cook it over medium heat.
Add a half a tsp of salt. Keep stirring the eggplant until all the liquid evaporates.
Mix the eggplant with three fourths [three quarters] of a cup of yogurt.
Pour into a serving tray Add one fourth [a quarter] of a cup of yogurt on top.
Once the eggplant is done, start grilling the kofta kebab.
Over high heat, cook the kebab on all sides.
Place the kebab on top of the yogurt and eggplant mixture on the serving tray.
In a separate pan, heat up on low heat three tbsp of butter.
Add a half a tbsp of red pepper and mix it with the butter.
Pour the butter over the kebab and eggplant.
Garnish with parsley and serve with bread. Delicious!
For cooking instructions in Arabic, click here.
