Kebap on skewers with smoked aubergine puree

July 7th, 2012 Comments Off on Kebap on skewers with smoked aubergine puree

We are forgetting our traditional foods, as hundreds of new foods are appearing every year. Because of practical conveniences – such as can be stored for a long time, the new foods are very popular.

Today there is a need to examine our forgotten dishes and to adapt them to our daily life for future generations.

 This authentic Turkish şiş kebap with smoked aubergine (Hünkar beğendi) is a perfect summer dish to remember one of our traditional food. Şiş literally means skewer.


  • 250 gr ground meat (beef or lamb)
  • 1 egg
  • 1 medium onion (chopped)
  • 1  bunch of finely chopped parsley
  • 3 cloves (mashed)
  • salt, black pepper
  • 2 T extra virgin olive oil (if it is a low fat meat)
  • 1 t cumin
  • thyme
  • Mix all the ingredients of  meatball well for at least 5 minutes with hand. Cover and let leave 3-4 hours in the refrigerator for better flavour.

    Shape the mixed meat into sausage shape  and thread the meat onto a wooden bamboo skewer.

    Grill the meats in a pre heated  200 ° C oven to a greased paper oven tray, until done.

     For Hünkar beğendi (smoked aubergine):                            
  • 2 medium aubergines
  • 1 T flour
  • 1 cup milk
  • 5 T. kaşar (??????)- It is a pale yellow cheese made of sheep’s milk
  • salt, pepper
  • 1 T hazelnut oil
  • Pierce the aubergines in several places with a fork and bake in a 200 ° C oven until soft. Peel off skin and mash the pulp fine.                  

    Meantime, put oil and flour in a pan and stir with a wooden spoon continuously. Add mashed aubergines, salt and pepper. In order to be creamy, stir with a hand mixer for a short time.                 

    Add slowly the milk, keep stirring until you get an aubergine puree.

    Place the aubergine puree on a serving plate. Put the kebabs with wooden skewers on top of the plate and serve immediately.


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