Eggplant kabab

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Eggplant kabab

Preparing meatballs:

Ingredients

  • Beef keema/minced beef: 500mg (wash and drain excess water)
  • breadcrumbs: 1/4cup
  • Beaten egg: 1
  • Ginger garlic paste: 1tbsp
  • garam masala powder: 1tsp
  • Red chili and black pepper powder: 1tsp each
  • Cumin and coriander powder: 1tsp each
  • lemon juice: 1tbsp
  • Melted Butter or ghee:1tbsp
  • finely chopped onion: 1/2cup
Mix all above ingredients together.
Now make small balls from the keema mixture and refrigerate it for half hours.

Preparing eggplant kabab:

  • Eggplant: 4(long and around 1.5 inch thick)
  • Tomato sauce: 1/2cup
  • Oregano: 1tsp
  • Paprika: 1tbsp
  • chicken stock cube: 2pieces
  • Black pepper powder: 1tsp
Take one whole eggplant and Cut it into round slices with 1/2inch thick but do not cut all the way through. Soak them into salted water for 30 minutes, then drain them.

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place each meatball between two eggplant slices, then place whole eggplant and meatballs in a baking or ovenproof pan.
Preheat oven at 200C.
In a bowl, add 2 cup water, sauce, oregano, chicken cube, pepper powder, paprika and 2tbsp butter or olive oil. Pour this mixture all over the eggplant.
Bake it for 1 hours or until eggplant become soft.
Serve hot with rice.

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