Islim Kebab

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Topato
Islim Kebab
Image: Tsvetomira Rogacheva-Todoro
18/07/2016
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
4
"This is perhaps one of our favorite dishes from Turkish cuisine - amazing, tender and aromatic"

Ingredients

  • eggplants - 2 large or 4 smaller ones
  • for the mince
  • mince - 16 oz (450 g)
  • onions - 1 head
  • garlic - 1 clove
  • salt
  • cumin
  • black pepper
  • parsley
  • thyme
  • savory - fresh
  • oregano
  • basil - 2 - 3 leaves
  • cheese
  • for the tomato sauce
  • tomato juice - about 4 1/5 cups (1 L) or several fresh tomatoes
  • onions - 1 head
  • garlic - 2 - 3 cloves
  • salt
  • sugar - 1 - 2 tbsp
  • paprika - 2 tbsp
  • cinnamon - 1 pinch
  • bay leaf
  • black pepper
  • basil
  • parsley
  • savory
measures

How to cook

This recipe is from an online blog. I followed the recipe exactly and it turned out excellent.

To make the tomato sauce, fry the onions and garlic briefly, then add the tomatoes and spices. Let it simmer a bit until it thickens.

Cut the eggplants into long slices and salt them, so they release their bitterness. Braise the eggplants, wrap the meatballs of the already seasoned mince in them and stick a toothpick to keep the ends of the eggplants together.

Pour the tomato sauce over them, cover with foil and bake at 390°F (200 °C) for 20 min., then remove the foil, sprinkle with cheese and finish baking until golden.

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