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Loading...Patlican Kebabi is a beloved Turkish home-style kebab where tender roasted eggplant meets well-seasoned ground lamb, layered with juicy tomatoes and sweet peppers. The dish is baked until bubbling and fragrant with cumin, sumac, and Aleppo pepper. Serve it straight from the oven with warm flatbread or a scoop of rice pilaf.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 21 gCarbs
- 9 gFiber
- 11 gSugar
- 26 gProtein
- 540 mgSodium
- 960 mgPotassium
- 85 mgCalcium
- 4.2 mgIron
- 28 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the vegetables
- 2 large globe eggplants (about 1.5 lb / 680 g), sliced lengthwise into 1/2-inch planks
- 2 tsp kosher salt, for drawing out moisture
- 4 Roma tomatoes, sliced into thick rounds
- 2 green bell peppers, halved and seeded
- 1 large yellow onion, sliced into rings
- 4 garlic cloves, smashed
- 2 tbsp olive oil
For the lamb mixture
- 1 lb (450 g) ground lamb
- 1 small yellow onion, finely grated
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp sumac
- 1/2 tsp Aleppo pepper
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
For finishing
- 1/4 cup warm water
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Directions
- Sprinkle the eggplant planks generously with kosher salt and lay them on a wire rack for 15 minutes to draw out bitter moisture; rinse, pat very dry, and brush both sides with 1 tablespoon of olive oil.
- Preheat the oven to 400°F (200°C). In a large bowl, combine the ground lamb, grated onion, minced garlic, tomato paste, cumin, paprika, sumac, Aleppo pepper, salt, black pepper, and parsley; mix by hand for 2 minutes until the mixture is cohesive and slightly tacky.
- Heat a heavy skillet over medium-high and sear the eggplant planks in batches for about 2 minutes per side until golden; transfer to a plate. In the same pan, briefly char the bell pepper halves until blistered.
- Spread the lamb mixture evenly across the bottom of a 9×13-inch baking dish. Layer the seared eggplant planks over the lamb, slightly overlapping them.
- Tuck the onion rings and smashed garlic between the eggplant, then top with the tomato rounds and arrange the charred peppers around the edges.
- Drizzle the remaining 1 tablespoon of olive oil over the top, pour the warm water around the edges of the dish to keep the meat moist, and cover tightly with foil.
- Bake covered for 25 minutes, then remove the foil and bake another 15 to 20 minutes until the tomatoes have collapsed and the lamb is fully cooked to 160°F (71°C).
- Let the kebab rest for 10 minutes so the juices settle, scatter fresh parsley over the top, and serve hot with lemon wedges and crusty bread.
- To serve family-style, bring the whole dish to the table and let everyone scoop portions onto plates alongside rice pilaf or warm pide.
Cook’s Notes
- Salting the eggplant is essential; it removes both bitterness and excess water so the planks brown instead of steaming.
- For a leaner version, swap the ground lamb for an equal weight of ground beef (85/15) or even ground turkey without losing the Turkish character.
- If Aleppo pepper is unavailable, substitute 1/4 teaspoon sweet paprika plus a small pinch of cayenne for gentle background heat.
- Resting the kebab before serving is non-negotiable; the molten lamb fat needs time to reabsorb so each bite stays juicy rather than greasy.
- Leftovers keep refrigerated for up to 3 days and reheat beautifully under a hot broiler for 4 to 5 minutes to re-crisp the edges.
