Eggplant Kebap aka Patlican kebabi

This is such an incredible dish. Am serving it tonight to our neighbors and I hope they will enjoy it. It’s usually safe to serve when one isn’t sure about taste preferences. I first was introduced to this when my then-boyfriend-now-husband of 40 years made this to serve to his PhD advisory and my parents. It was a hit then! He got the recipe from an elderly Turkish lady who was visiting her daughter and son in law and granddaughter in Chapel Hill NC. Teyze taught him how to make it and the dinner was a success.

Eggplant kebap involves cooking stew meat with onions, tomatoes, water/broth and salt and pepper until very tender but with some juice. Separately, fry up a couple of eggplants which have been partially peeled, sliced, salted, rinsed, drained and laid out to dry. Fry them quickly and drain on paper towels. In a baking dish layer half of the eggplant, then pour in the stewed meat and then top with a layer of eggplant. Decorate the top with lightly sauteed pepper strips and tomato wedges. Then pop into a moderate oven and bake for 40 minutes or until bubbling. Serve with pilav. Yum. Yum. Yum.

Thanks, Teyze…in your memory.

About Helen Akinc

Writer: The Praeger Handbook for College Parents, Praeger Publishing, Dec. 31, 2009; Inter-cultural coach: Teaching Intercultural Competency Program for International Studies, Wake Forest University; speak Turkish, Cook: Very interested in ethnic cooking and am working on a Turkish cookbook;
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