Step-by-Step Guide to Prepare Any-night-of-the-week Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab)
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Many things affect the quality of taste from Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab) using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab):
- Meatballs
- 450 g minced lamb
- 1 medium onion, grated
- 1 egg, beaten
- 1 small bunch of parsley, chopped
- 1 tsp ground cumin
- 1 tsp dried chili flakes
- 1 tsp salt
- to taste ground pepper
- Sauce
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 cup warm water
- Salt and pepper to taste
- Others
- 2-3 long eggplant, cut into 3 cm thick
- 1 green capsicum, cut into short chunky strips
- 1 tomato, sliced thinly
Steps to make Firinda Patlican Kebabi (Baked Aubergines with Lamb Meatballs Kebab)
- Combine all meatball ingredients except the minced lamb. Mix well to distribute the spices evenly, then add the minced lamb. Mix thoroughly until well incorporated. Set aside.
- Lay the egg plant in a tray and sprinkle with salt. Leave for 10-15 mins to draw the water out. After some time, pat dry with a paper towel. Sprinkle with olive oil, salt and pepper.
- Shape the minced lamb mixture into balls then slightly flatten the same size as the egg plant disks.
- Arrange the egg plant and the meatballs in a baking dish. Insert the capsicum and tomato in between each pairs.
- Pour about half or 3/4 of the sauce, then bake covered with aluminium foil on a preheated oven 200C for 40-45 minutes.
- Remove the foil and baste with the remaining sauce, then continue baking for 20-25 minutes until the vegetables have slightly charred.
- Serve warm with yogurt, pilaf rice or flat breads.
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