Eggplant Kebabs (Kazan Kebab) Recipe
Ingredients
| Japanese eggplants | 1 1⁄2 Pound (About 8 Eggplants) | |
| Ground beef/Lamb | 1⁄2 Pound | |
| Salt | 1 Teaspoon | |
| Allspice | 1⁄2 Teaspoon | |
| Red pepper | 1⁄4 Teaspoon | |
| Green bell pepper | To Taste, sliced | |
| Tomatoes | 2 Large, chopped | |
| Garlic | 4 Clove (20 gm), slivered | |
| Water | 1 Cup (16 tbs) | |
| Black pepper | 1⁄4 Teaspoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Garlic powder | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1137 Calories from Fat 625
% Daily Value*
Total Fat 70 g107.5%
Saturated Fat 27.2 g135.9%
Trans Fat 0 g
Cholesterol 189.4 mg63.1%
Sodium 2243.5 mg93.5%
Total Carbohydrates 84 g28.1%
Dietary Fiber 30.3 g121.3%
Sugars 40 g
Protein 60 g120%
Vitamin A 70% Vitamin C 124.8%
Calcium 44.3% Iron 33.6%
*Based on a 2000 Calorie diet
Directions
Slice each one in half lengthwise, but leave the slices attached to the stem.
In a mixing bowl combine the meat with the salt and spices, mixing well.
Form the meat into twenty-four balls.
Place the meatballs evenly in between the eggplant slices.
Arrange them side by side in a pan.
Add the bell pepper, tomatoes, garlic, salt and water.
Cover and bring to boil over high heat.
Reduce heat and simmer about thirty minutes.
Serve with yogurt seasoned with garlic powder.
Chef
