Kabab Batinjan in oven
A delicious arrangement of minced lamb patties layered with thick eggplant slices and tomatoes, baked in the oven. The slow cooking allows the vegetables to soften and blend perfectly with the rich meat juices.
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🥄 Ingredients
- 1 kg kebab
- 1 small onion
- 0.5 bunch parsley
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cinnamon
👩🍳 Instructions
- This dish is for quick meals. If you don't have time, you can have ready-made kebabs in the freezer. Just rub the kebabs after freezing to make them pliable, spread them in an oven tray to a thickness of 2 cm, and place them on the lower shelf in a hot oven for an 1 hour. The dish is done.
✨ Chef's Secret
This dish is eaten by dipping bread in it, and in Aleppo we like to eat kebab as is without additions in order to feel the real taste of the meat because any additions to the meat such as tomatoes, onions and peppers will change the flavor.
🌹 Decoration
You can garnish the kebab tray with green and red peppers after it's cooked.
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