Eggplant Kebab

To cook a recipe jf Turkish cuisine eggplant kebab, wash and dry the eggplant. Cut off the tails from the eggplants and with a sharp knife make cuts 1-1.5 cm wide along the peel. After removing one strip, skipping the next and so on. You should get something in the form of a zebra, only the stripes will be along. Next, cut the eggplant lengthwise into 4 pieces. And then across for another 4 parts. Pour the eggplants with salted water and set aside for 30 minutes.

Finely chop the tomatoes, after removing the peel from them. Peel the onion and also finely chop. Wash sweet pepper, cut in half, remove seeds and cut into slices.

For kebab, you can take any meat, except, of course, pork. Lamb, veal or beef works well. Wash the meat, dry it with a paper towel, and then cut into pieces the size of a walnut.

Pour vegetable oil into a deep frying pan and heat. Put the chopped eggplants into the heated oil and fry on all sides until golden brown. When the eggplants are cooked, transfer them to a paper towel and let the excess fat drain.

In the pan where the eggplant was fried, put the chopped meat. The meat, as a rule, will immediately release the juice, and after the liquid has evaporated, add butter and fry the beef also until a beautiful golden crust.

Put the fried meat out of the pan, and instead put chopped onions and sweet peppers. These vegetables will also release their juices, so don't worry, they won't burn. When the vegetables are stewed and become soft, put the meat on them and mix.

After five minutes, add tomatoes to the meat and vegetables, pour in a glass of water, cover and simmer for 2 hours. After the time has elapsed, when the beef is soft, put the eggplant, mix, cover and simmer for another 30 minutes. Ready eggplant kebab sprinkle with herbs and serve hot to the table, even in the same dish in which it was cooked.