Ali Nazik Kebab making and materials

80 minutes



Eggplant is a wonderful and delicious main dish that comes out with the perfect harmony of yoghurt and minced meat. This eggplant kebab is traditionally grilled on wood fire and eggplants and meatballs are strung on skewers, but I cooked it in oven, so I didn’t use skewers. Homemade version is made with this method.

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Adjust Servings
4 Eggplant
400 Grams of Ground Beef
2 spoonful butter
2 Cloves of Garlic
5 Tablespoons of Strained Yoghurt
1 Green Pointed Pepper
1 Grain Tomato
1 Pinch of Parsley
3 Tablespoons Olive Oil
Black pepper
Red Salt Pepper

Nutritional Information

27.8g Fat
32mg Cholesterol
253mg Sodium
48.2g Carbohydrate
30.4g Protein




Tomatoes and peppers are baked in 180 degrees oven or grilled.
Washed and dried eggplants are roasted.
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Add black pepper and salt

The roasted eggplants are peeled and finely chopped. It is mixed with black pepper and salt.
Roast the ground beef in olive oil in the heated pan and season with salt and pepper.
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Melt butter in another pan. Roasted eggplants and chopped garlic are added to the melted butter pan and sautéed for a while. Enough roasted eggplant and garlic mixture is mixed with yogurt in a bowl.
Put the eggplant on the serving plate. Pour the roasted ground beef over the eggplants. Chopped parsley is sprinkled over the minced meat. Tomatoes and peppers are placed next to the serving plate.
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On the other hand, red pepper is added to the heated butter. Finally, it is poured over the heated oil and served.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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