Eggplant and Beef Kebab

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Eggplant and Beef Kebab Instructions:

Preheat Oven: 400 Degrees

Cut the head off of the eggplant and cut in 3/4 in circles. Keep each cut in order.

In a deep oven dish, take each eggplant circle and coat the inside of the eggplant with a little of vegetable ghee and a small patty of the ground beef. Place one after the other. After arranging all the eggplants and beef in the oven dish, if there is any extra beef or eggplant place it on top or on the sides. Spread the rest of the ghee on top of the eggplant. Pour half cup of water in the dish. Cover with foil and with a knife cut a slit in the middle to allow the vapors to come out.

Cook for 50 minutes covered, and additional 10 minutes uncovered.

*NOTE - Traditionally this recipe would be first cooked on the BBQ then placed in an oven dish with a little water and cooked some more so that the eggplant would be cooked completely.

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Ingredients: 
  1. Ground Beef - 1 1/4 Pound - 10 to 15% Fat
  2. Japanese Eggplant - 4 to 5 Count
  3. Vegetable Gee or Butter - 2 Tablespoon
  4. Black Pepper - 1/4 Teaspoon
  5. Cayenne or Chili Pepper - 1/4 Teaspoon
  6. Red Pepper Paste - 1 Tablespoon
  7. Water - Half Cup
  8. Salt - To Taste