Bostan Kebab (Turkish Cuisine Baked Stuffed Eggplant)

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Some mixes never disappoint!

Eggplants, lamb meat, tomato sauce, mushrooms… are among the ingredients that can never go wrong when mixed together, and this recipe is heavenly no matter what you do with it!

Make this often and do allow yourself the freedom to add or remove any of the ingredients to create variety. Cooking is boring when you are stuck with rules and must do’s, and it is most fun when spontaneous, seasonal or even moody.

Gather your loved ones and enjoy, this is the essence of living.

 

PS Bostan Kebab translates into Garden Kebab, garden because it includes garden vegetables. You can make a vegan one or a chicken one if you like, you can top with breadcrumbs instead of cheese.. I have included for you a video with more inspiration, enjoy 😉

 

عملت هاي الوصفة ببرنامج صباح الدار على تلفزيون أبو ظبي، فيكم اتشوفوا الحلقة على هادا الرابط. بالعربي

Ingredients

  • 2 large eggplants
  • 2 tbsp olive oil
  • 500g beef cut into small cubes
  • 1 onion, finely chopped
  • 200g mushrooms, roughly chopped
  • 3 tomatoes, diced for stuffing
  • 2 capsicums, diced
  • Salt & Black Pepper to taste
  • 2 tsp dried thyme
  • 4 slices cheddar cheese, or kashkaval cheese
  • 200g cherry tomatoes, halved for topping
  • ¼ cup toasted pine nuts
  • herbs for garnish

Wash the eggplants and peel lengthwise, leaving some skin on (stripes).

Cut each eggplant in half or you can cut each eggplant into two thick disks.

Carve out a pocket in each half/disk and fry or roast then cool. Otherwise you can ignore the carving part and leave as is to carve after roasting.

 

Heat the olive oil and sauté the onions until slightly golden, then add the finely cubed beef and brown it on all sides. Add the mushrooms and sauté all together until the mushrooms are soft. Add the capsicum and chopped tomatoes and stir until tender. Season with salt and black pepper and thyme.

 

Place the eggplants on a lined baking dish, and fill the eggplant pockets with the meat mixture. Place the cheese slices on top and top with the halved cherry tomatoes. Bake in a high oven until the cheese is melted.

 

Serve hot.

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