Twice cooked Turkish aubergine kebabs

Twice cooked aubergine kebab

This twice cooked or kilis kebab is such a wonderful example of how refined Turkish food is and how something meat cooked on fire can be turned into a luscious, rich stew.


  1. To make the sauce, heat the oil in a medium sized saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until a little golden. Add the garlic, allspice, black pepper and Turkish pepper flakes. Mix well. Tip in the tomatoes and add a good pinch of salt. Mix well and cook, stirring occasionally, for 5-6 minutes until the tomatoes start to break down. Add the pepper paste, tomato puree and 120ml of just boiled water. Mix well. Cover, reduce the heat to low and cook, stirring occasionally, for 30 minutes until you have a lovely thick sauce.
  2. Meanwhile, heat the BBQ to high and put the lamb, onion, parsley, allspice, black pepper and good pinch of salt into a mixing bowl. Mix well and roll into 20 meatballs. Alternately, thread the lamb and aubergines onto flat metal skewers. Brush with olive oil and grill for 2-3 minutes on two sides. You want a lovely smoky, charred outside but not cooked through.
  3. Remove the lamb and aubergines from the skewers and place them into the sauce. Pour over 100m of just boiled water so that the sauce just covers everything and gently mix together. Cover and cook for 35-40 minutes or until the aubergines are tender and the sauce is really rich and thick. Scatter the parsley over the top and serve immediately.


Serves 4-6

For the sauce
2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
½ tsp allspice
½ tsp black pepper
½ tsp Turkish pepper flakes
6 tomatoes, finely chopped
3 tbsp red pepper paste
2 tbsp tomato puree
A small handful of finely chopped parsley leaves
Sea salt

For the kebab
500g fatty lamb mince
1 onion, grated
A small handful of finely chopped parsley leaves
1 tsp allspice
½ tsp black pepper
2 aubergines, peeled and cut into 2 inch chunks
2 tbsp olive oil
Sea salt

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