Kebab with Roasted Eggplant

Name: Kebab with Roasted Eggplant
Prep time: 40 min
Cook time: 40 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Try this Kebab with roasted eggplant and yogurt sauce! Grilled kebabs, roasted eggplant, and yogurt sauce combine for a delicious and easy-to-make dish.

PREP TIME

40 minutes

COOK TIME

40 minutes

SERVES

6-8

About this recipe

I love discovering new flavours when I travel, and this kebab with roasted eggplant and yogurt sauce was inspired by a trip to Turkey. I always find myself scrolling through social media before a holiday, looking up what locals eat and what dishes each city is known for. This one stood out—it used all the flavours I already love: grilled meat, smoky eggplant, and garlicky yogurt, but combined in such a simple and striking way.

It’s similar to my Lamb Fatteh and Chicken and Rice Fatteh in that you can prep the elements ahead of time and serve everything warm when you’re ready to eat—but the flavour is completely different. The charred kebabs, soft roasted eggplant, and tangy yogurt sauce come together as something unique yet comfortingly familiar. If you love bold flavours and easy plating, this one’s a must-try.

Ingredients

For the Kebabs

700 grams minced lamb
300 grams minced beef
2 medium onions, finely chopped
3 cloves garlic, minced
1 capsicum red, finely chopped
hot chili finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground sumac (optional)
1 teaspoon ground black pepper
salt to season
2 tablespoons finely chopped fresh parsley

For the Yogurt Sauce

2 cups plain yogurt
3 cloves garlic, crushed/minced
2 tablespoons tahini
Salt to taste

For the Eggplant and Garnish

4 large eggplants
2 tablespoons ghee
2 tablespoons slivered almonds
Fresh parsley, chopped
Sumac for garnish

Notes from Rouba

Roast eggplants until very soft for a smoother texture.
Add a squeeze of lemon juice for extra freshness.

Method

Step 1. Prepare the Kebab Mixture and Shape the Kebabs

In a large bowl, combine the meat onions, garlic, capsicum, chili, cumin, paprika, sumac, black pepper, salt, and parsley. Mix thoroughly by hand until well combined and slightly sticky.

Shape portions of the mixture pressing into long, flat shapes. Set the kebabs aside.

Step 2. Roast the Eggplants and Prepare the Yogurt Sauce

Preheat the oven to 220°C (425°F). Prick eggplants with a fork, place them on a baking sheet, and roast for 30-40 minutes until soft. Let cool, peel, and mash.

While eggplants roast, combine yogurt, garlic, tahini, and salt in a bowl. Mix well and set aside.

Add 2 tablespoons of the prepared yogurt sauce to the mashed eggplants and mix well.

Step 3. Grill the Kebabs

Preheat the grill to high heat. Grill the kebabs for 10-15 minutes, turning occasionally, until cooked through and nicely charred.

Step 4. Assemble and Garnish

Spread the eggplant mixture on a serving dish and top with additional yogurt sauce. Place cooked kebabs on top of the eggplant and yogurt mixture.

In a small pan, heat ghee over medium heat. Add slivered almonds and cook until golden brown. Drizzle golden almonds and ghee over the kebabs.

Garnish the dish with chopped parsley and a sprinkle of ground sumac. Serve immediately with warm flatbread.