Eggplant Kebab Rolls
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- Food processor
- Large mixing bowl
- Chef's knife
- Skewers
- Cast iron skillet
INGREDIENTS
- 1.3 pounds/600 grams ground beef mixed with lamb fat, about 80% beef, 20% lamb fat
- 4 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 cup loosely packed fresh parsley, cilantro, and mint leaves
- 3 medium eggplants
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
INSTRUCTIONS
- In a food processor, pulse the garlic, onion, and herbs until very finely chopped. Transfer to a large bowl. Add the ground meat, salt, pepper, and olive oil. Mix thoroughly by hand or with a spatula until fully combined and the mixture becomes sticky. Cover and refrigerate for 1 hour to rest.
- Slice the eggplants lengthwise into very thin slices, about ⅛ inch/3 mm thick. Lightly salt both sides and lay flat on paper towels. Let sit for 20 to 30 minutes to draw out moisture. Blot dry with additional paper towels before using.
- To assemble, take about ¼ cup of the kebab mixture and spread it evenly over each eggplant slice. Roll each slice tightly from the short end to create a compact spiral. Carefully thread each roll onto a skewer, 3 to 4 per skewer depending on size.
- Heat a grill or grill pan over medium-high heat. Brush lightly with oil. Grill the skewers for 4 to 5 minutes per side, turning frequently, until well browned and cooked through (internal temp should reach 160°F/71°C).
- Grill additional vegetables such as bell peppers, onions, and tomatoes alongside, if desired. Serve hot with tahini sauce or warm pita on the side.
FAQ
Can I bake the kebab rolls instead of grilling them?
Preheat the oven to 425°F (220°C) and place the assembled rolls on a parchment-lined baking sheet or in a lightly greased roasting pan. Drizzle or brush them with olive oil to help them brown. Bake for 25 to 30 minutes, turning them once halfway through to ensure even cooking and color. While oven baking won’t give the same smoky flavor as grilling, the kebab rolls will still be juicy and flavorful with a slightly roasted aroma.
Can I make the eggplant kebab rolls ahead of time?
You can prepare eggplant kebab rolls in advance by assembling them up to a day ahead and storing them in the refrigerator. Cover the skewers tightly with plastic wrap or place them in an airtight container. This resting time allows the flavors in the meat to deepen. When ready to cook, bring the skewers to room temperature for about 20 to 30 minutes before grilling or baking. Avoid freezing the raw eggplant kebab rolls, as eggplant becomes watery and loses its texture when thawed after freezing.
What is the best way to slice the eggplants?
The eggplants should be sliced lengthwise into very thin slices, ideally around ⅛ inch (3 mm) thick, so they are pliable enough to roll without breaking. A mandoline slicer is highly recommended for consistent thickness, but a sharp chef’s knife and a steady hand will work too. Once sliced, salting the eggplant and letting it rest on paper towels draws out excess moisture, making the slices easier to handle and preventing sogginess during grilling. For eggplant kebab, the right slice thickness ensures the rolls hold their shape and cook evenly on skewers.
Can I use different types of meat for eggplant kebab?
Traditional versions often combine beef with lamb fat for richness, but ground lamb alone works well for a more intense flavor. Ground chicken or turkey can be used for a leaner option, but you may need to add a bit of olive oil or grated onion to maintain moisture. If using lean meat, be careful not to overcook the kebabs, as they can dry out quickly.
How do I prevent the kebabs from falling apart on the grill?
Make sure the meat mixture is thoroughly mixed and rested—it should be sticky, not loose. The eggplant slices should be dry, flexible, and salted beforehand to reduce moisture and improve texture. Roll the meat snugly in the eggplant slices and skewer each roll tightly through the middle. If needed, you can double-thread the skewers for more control. Also, preheating the grill and brushing it with oil helps prevent sticking, ensuring the kebabs holds its shape as it cooks.
What can I serve with eggplant kebabs?
Eggplant kebab pairs well with a variety of sides that complement its savory, smoky flavor. Classic accompaniments include tahini sauce, warm pita or flatbread, and grilled vegetables like bell peppers, onions, and tomatoes. You can also serve it with rice pilaf, couscous, or a fresh chopped salad with cucumbers, tomatoes, and lemon juice. Yogurt-based sauces with garlic or herbs also balance the richness of the meat. For a complete Mediterranean-style meal, consider serving eggplant kebab alongside hummus, pickles, or tabbouleh.
Can I freeze the eggplant kebab rolls?
Freezing raw eggplant kebab rolls is not recommended because raw eggplant tends to release water and turn mushy when thawed, which can affect the texture of both the vegetable and the meat. However, you can freeze them after cooking. Let the cooked eggplant kebab rolls cool completely, then transfer to an airtight container or wrap them tightly in foil and plastic wrap. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven or on a grill until heated through. The texture may be slightly softer, but the flavor will still hold.
