Kebab With Eggplant(Lebanese)
A flavorful Lebanese kebab dish featuring tender lamb and eggplants, complemented by rich tomato sauce and aromatic spices, perfect for hearty family meals.
Ingredients
Instructions
- Peel and cut eggplants lengthwise into 4 pieces, then each quarter into 3 cm long pieces. Soak the eggplant pieces in well salted water for 30 minutes.
- Squeeze the eggplant pieces to remove excess water, then fry them in a frying pan with heated butter and some oil until golden. Remove and set aside.
- In the same frying pan, partially cook the lamb meat for 3 to 4 minutes.
- Transfer the cooked meat and eggplants to a saucepan, add water and chopped tomatoes or tomato sauce.
- Season with salt and pepper, then simmer until the meat is tender and flavors meld, about 15-20 minutes.
Tips & Substitutions
For a richer flavor, consider marinating the lamb overnight in spices such as cumin and coriander. If you want a vegetarian option, substitute the lamb with chickpeas or lentils. Alternatively, you can use zucchini instead of eggplant for a lighter dish. For a different twist, try adding some garlic or herbs to the frying oil while cooking the eggplant.
Serving Suggestions
Serve the kebabs hot over a bed of rice or with warm pita bread. A side of garlic yogurt sauce complements the dish well. For a complete meal, consider pairing it with a fresh salad or roasted vegetables. This dish pairs beautifully with Easy Mousaka for a delightful Mediterranean feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the kebab and eggplant mixture in a saucepan on low heat, stirring occasionally until heated through. You can also use a microwave, covering the dish to retain moisture, and heating in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Kebab With Eggplant(Lebanese) contains roughly 1226 calories, with 16g protein, 5g carbohydrates, and 126g fat. It is an excellent source of protein (32% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1849mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this kebab recipe?
Yes, you can substitute lamb with beef or chicken. Each type of meat will bring a different flavor profile to the dish. Just adjust the cooking time accordingly, as chicken will cook faster than lamb or beef.
How do I prevent the eggplant from becoming bitter?
Soaking the eggplant in salted water, as instructed, helps draw out the bitterness. Additionally, using fresh, young eggplants can also reduce bitterness. Make sure to drain and dry them well before frying to achieve a nice golden color.
What can I serve alongside this dish?
A refreshing tabbouleh salad or a simple cucumber and tomato salad works great as a side. For a heartier option, consider serving with rice pilaf or couscous. This dish also pairs nicely with Mediterranean recipes featuring fresh herbs and spices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).