İslim Kebabı with a Twist

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Sprinkle salt over the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
4. 4.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, paprika, cinnamon, salt, and pepper. Mix well.
5. 5.
   Take a spoonful of the lamb mixture and place it at one end of an eggplant slice. Roll the eggplant tightly around the filling and secure with a toothpick. Repeat with the remaining eggplant slices and filling.
6. 6.
   Heat olive oil in a large skillet over medium heat. Brown the stuffed eggplant rolls on all sides until golden.
7. 7.
   Transfer the browned eggplant rolls to a baking dish. Pour the tomato sauce and broth over the rolls.
8. 8.
   Cover the baking dish with foil and bake for 30 minutes.
9. 9.
   Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender and the sauce has thickened.
10. 10.
    Serve the İslim kebabı rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. Salting the eggplant slices before cooking helps remove any bitterness and excess moisture.
• Ground lamb — Opt for lean ground lamb for a healthier option. If you prefer a stronger flavor, you can use a combination of lamb and beef.

Tips & Tricks

• To save time, you can prepare the stuffing mixture in advance and refrigerate it until ready to use.
• If you prefer a spicier flavor, add a pinch of chili flakes to the lamb mixture.
• Serve the İslim kebabı rolls with a side of fluffy rice pilaf or a fresh salad for a complete meal.
• If you don't have toothpicks, you can use kitchen twine to secure the eggplant rolls.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the İslim kebabı rolls hot, accompanied by a dollop of creamy yogurt and a sprinkle of fresh parsley. This dish pairs well with warm pita bread or crusty Turkish bread.

Presentation advice

Arrange the İslim kebabı rolls on a platter, drizzle some of the tomato sauce over them, and garnish with fresh parsley. The vibrant colors of the dish will make it visually appealing and inviting.