Gourmet Eggplant Meatball Kebab: The Two-Eggplant Dinner That Looks Incredible

Welcome to Culinary Compass! Discover the secret to creating an incredibly elegant, yet highly economical meal using just two eggplants and minimal ground meat. This dish, reminiscent of a Kazan Kebab, utilizes a clever Professional Cooking Technique: skewering the eggplant halves before making diagonal cuts. This simple step ensures perfect, uniform slices that hold their shape, allowing you to easily stuff them with seasoned meatballs.

This recipe is perfect for home cooks seeking budget-friendly dinners that don't compromise on presentation or flavor. It's a fantastic addition to your Healthy Living rotation and a wonderful option for special occasions like Iftar or weeknight family meals. We cover essential Food Science techniques, like soaking the eggplant to remove bitterness, guaranteeing a delicious result every time. Pair this showstopper with fluffy rice pilaf and a refreshing yogurt dip!

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*FULL RECIPE: Gourmet Eggplant Meatball Kebab*

*Ingredients:*
2 large or small eggplants (Kemmer-style recommended)
7 to 8.8 oz (200-250g) ground meat
1-2 cloves fresh garlic (grated)
1 tsp Cumin
1 tsp Black Pepper
1 tsp Red Pepper Flakes
2 tsp Salt (divided for soaking and sauce)
1 tbsp Tomato Paste
1-2 tbsp Cooking Oil (Olive oil suggested)
1 to 1.5 cups Water
Peppers and tomatoes for garnishing

*Instructions:*
1. Prep the Eggplant: Slice eggplants in half lengthwise if large. Thread a skewer through the center of each half. Make thin, diagonal cuts on both sides, ensuring the skewer holds the slices together.
2. Soak: Soak the sliced eggplants in salt water for 20 minutes to remove bitterness. Drain and rinse.
3. Make Meatballs: Combine ground meat, grated garlic, and spices (cumin, black pepper, red pepper flakes, 1 tsp salt). Knead for 1-2 minutes.
4. Stuffing: Tuck small portions of the meatball mixture into the diagonal cuts of the eggplant.
5. Arrange: Place the stuffed eggplants in a baking dish, tucking tomatoes and peppers around the sides.
6. Make Sauce: Mix tomato paste, cooking oil, 1 tsp salt, grated garlic, and water until thin.
7. Bake: Pour sauce over the dish. Preheat oven to 440°F (225°C). Bake until eggplants are super tender (test with a knife). Baste periodically during baking to prevent drying.
8. Serve: Enjoy with rice pilaf and a yogurt dip.