Ingredients

For the Vegetables:

  • 4 medium eggplants

  • 3 tablespoons Turna Sunflower Oil

  • 2 medium tomatoes

  • 2 medium green peppers

For the Meatballs:

  • 500 g medium-fat ground beef

  • 1 medium onion, grated

  • 4 tablespoons breadcrumbs

  • 2 cloves garlic, crushed

  • 1 egg

  • 1 tsp salt

  • 1 tsp red pepper flakes

  • 1 tsp cumin

  • 1 tsp black pepper

For the Sauce:

  • 2 tablespoons Turna Sunflower Oil

  • 2 tomatoes, grated

  • 1 clove garlic, crushed

  • 1/2 cup hot water

  • 1/2 tsp salt

  • 1 tsp black pepper

Instructions:

Prepare the Eggplants:
Peel the eggplants in stripes (alternating). Slice them lengthwise into thin strips. Soak the slices in salted water for 15–20 minutes to remove bitterness.

Make the Meatball Mixture:
In a bowl, combine the ground beef, grated onion, breadcrumbs, egg, crushed garlic, salt, black pepper, red pepper flakes, and cumin. Knead until the mixture is well combined and smooth. Shape into small meatballs.

Sauté the Vegetables:
In a pan, sauté the chopped green peppers and grated tomatoes in Turna Sunflower Oil for a few minutes. Set aside.

Fry the Eggplants:
Drain and pat dry the soaked eggplant slices. Fry them in Turna Sunflower Oil until golden. Place them on paper towels to absorb excess oil.

Shape the Meatballs:
Form the meat mixture into walnut-sized balls, pressing them slightly flat in your palm.

Assemble the İslim Kebabı:
Wrap each fried eggplant slice around one meatball and place the bundles in a baking dish.

Prepare the Sauce:
In a small pan, sauté the grated tomatoes and crushed garlic in Turna Sunflower Oil. Add hot water, salt, and black pepper. Mix well and pour the sauce over the wrapped kebabs.

Bake:
Preheat the oven to 180°C (350°F) and bake the İslim Kebabı for 25–30 minutes, or until the tops are lightly browned.

Enjoy!