Patlıcan Tepsi Kebabı

Eggplant & Meatballs baked with veggies  

• 4 long slender Eggplant
• 6 Tomatoes
• 3 Green Bell Peppers
• 3 Onions
• 1 lb. Ground Beef or Lamb
• 1/3 bunch flat-leaf Parsley, finely chopped
• 2 cloves garlic, crushed
• 1 tsp. Red Pepper Flakes
• ½ tsp. Cumin
• Salt to taste
• Black Pepper to taste
• Olive Oil
• Tomato Sauce

1. Wash all veggies very well since none will be peeled.
2. Cut both ends off each Eggplant and slice into 2-inch chunks. Set aside.
3. Core Tomatoes and cut in quarters (or smaller if the tomato is large). Set aside.
4. Core and deseed each Pepper and cut into similar sized pieces. Set aside.
5. Cut 2 ½ Onions into slightly smaller chunks. Set aside.
6. Dice remaining ½ Onion and put into a bowl with the Meat.
7. Add Parsley, Garlic and Seasonings to the Meat. Use your hands to knead all flavors together.
8. Coat the bottom of a large round pan with Olive Oil.
9. Layer each of the veggies and meat in a swirling direction, starting at the outside edge first. Place one chunk of Eggplant on it’s side (peel side up). Roll a small meatball and place it next to the cut side of the Eggplant so that it is touching the flesh (this will allow all flavors to blend). Next add a chunk of Tomato, then Onion, then Pepper. Repeat as you continue to swirl into the middle of the pan until it is full. (If you don’t have a large round baking pan, using a 9×13 dish works as well.)
10. Drizzle a small amount of Olive Oil over the top.
11. Liberally drizzle some Tomato Sauce on top of everything.
12. Pour ¼ cup Water on top.
13. Bake at 350^oF for 45 minutes – 1 hour.
14. Serve hot along with plain yogurt and fresh bread or pide.