Tray Kebab

Method

1. Preheat the oven to 200°C (390°F) and slice the eggplant into rounds about 1 cm thick, then arrange them in a single layer across the base of a large baking tray.
2. Season the ground meat with salt and black pepper, then knead it firmly by hand for 2 minutes until the mixture becomes cohesive and slightly sticky.
3. Press the seasoned ground meat into an even layer directly over the eggplant slices in the tray, covering them completely.
4. Slice the tomatoes and peppers into rounds and arrange them in overlapping layers on top of the ground meat.
5. Slice the onion into thin rings and scatter them evenly over the tomatoes and peppers as the final topping layer.
6. Transfer the tray to the preheated oven and bake for 35 to 37 minutes, until the meat is cooked through and the vegetables are tender and lightly charred at the edges.
7. Remove the tray from the oven and allow the kebab to rest for 5 minutes before cutting into portions and serving directly from the tray.