Name: Classic Turkish Patlıcan Kebabı
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400g veal meat; 2 large eggplants; 1 onion, finely chopped; 3 cloves garlic, minced; 3 tomatoes, chopped; 1 green chili, chopped; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; Salt and pepper to taste; 2 tbsp olive oil; 1 cup water

A traditional Turkish eggplant and veal dish, slow-cooked with onions, tomatoes, and fragrant spices.

Method

Heat olive oil in a large skillet. Sauté onions and garlic until translucent.
Add veal and cook until browned. Remove and set aside.
Add eggplants to the same pan, cooking until softened and slightly charred.
Stir in tomato paste, cumin, and paprika. Cook for 2 minutes.
Return veal to the pan. Add chopped tomatoes and water. Simmer for 45 minutes.
Stir in chopped chili. Season with salt and pepper.
Serve hot with rice or bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.