Mediterranean · Keto
Eggplant Kebab
Alternating layers of seasoned lamb meatballs and smoky eggplant slices, baked in a rich tomato sauce.
Halal-friendly Medium
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
6g Net carbs
26g Protein
28g Fat
400 Calories
Per serving
Ingredients
- 1 lb (450g) Ground lamb or beef
- 2 medium Eggplant, sliced into rounds
- 2 medium Tomatoes, sliced
- 2 Green peppers
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 1 tsp each Cumin, paprika, salt, pepper
- 1 small Onion, grated
Method
- Salt eggplant slices and let sweat for 15 minutes. Pat dry.
- Fry eggplant in olive oil until golden on both sides. Drain on paper towels.
- Mix ground meat with grated onion, cumin, paprika, salt, and pepper. Form small meatballs.
- In a baking dish, alternate eggplant slices, meatballs, tomato slices, and pepper pieces.
- Mix tomato paste with 1/2 cup hot water and pour over the dish.
- Bake at 375°F (190°C) for 30-35 minutes until meatballs are cooked through.
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