Islim Kebab Recipe

Prepare eggplants

Trim the stem ends of the eggplants and slice each lengthwise into 6mm–8mm (1/4–3/8 in) thick slices. Lay slices on paper towels, sprinkle both sides lightly with 1 tsp kosher salt, and let sit 20–30 minutes to draw out bitterness. Pat dry with paper towels.

Dredge and fry

Place the flour in a shallow plate and the beaten eggs in another bowl. Heat 0.75 cup vegetable oil in a large skillet over medium-high heat until shimmering. Lightly dust each eggplant slice with flour, shake off excess, dip in beaten egg, then add to the hot oil in batches without crowding. Fry 1.5–2 minutes per side until golden and tender. Transfer to a paper-towel-lined tray. Replenish oil if needed and keep slices warm. Alternatively, you can brush with olive oil and roast at 220°C/430°F for 12–15 minutes.

Assemble in baking dish

Preheat oven to 190°C (375°F). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbs olive oil. Arrange a single layer of fried eggplant slices to fully cover the base, overlapping slightly if necessary. Reserve extra slices to top the filling.

Once the meat filling and sauce are added (see sections below), place any remaining eggplant slices on top, sprinkle with 1 cup grated kasseri or mozzarella if using, and bake until the cheese is melted and sauce is bubbling, about 20–25 minutes. Remove from oven and let rest 5 minutes before serving. Garnish with chopped parsley and lemon wedges.

In a large bowl combine 500 g ground beef or lamb, finely grated onion, minced garlic, finely chopped tomato, chopped parsley, 1 tbs red pepper or tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1 tbs olive oil. Mix gently with your hands or a spoon until fully combined but not overworked (overmixing makes the filling dense).

Taste a small piece by frying a teaspoon of the mixture in a skillet and adjust seasoning if needed (add a pinch more salt or pepper). Form the mixture into an even layer: press the meat mixture directly over the eggplant layer in the prepared baking dish, spreading it to a uniform thickness (about 1–1.5 cm). Smooth the top with a spatula.

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1/2 chopped onion and 1 minced garlic clove and sauté until softened and translucent, about 3–4 minutes. Stir in 400 g canned crushed tomatoes and 1 tbs tomato paste. Add 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano. Bring to a gentle simmer and cook 6–8 minutes to develop flavor. Taste and adjust seasoning.

Spoon or pour the warm tomato sauce evenly over the pressed meat layer in the baking dish so the meat is just covered but not swimming in sauce.

Cover the baking dish with foil and bake in the preheated 190°C (375°F) oven for 20 minutes to cook the meat through and allow flavors to meld. Remove foil, add reserved eggplant slices on top and cheese if using, and bake uncovered for an additional 15–25 minutes until cheese is golden and the sauce bubbles.

Remove from oven and let rest 5–10 minutes. Garnish with chopped parsley and serve Islim Kebab hot with lemon wedges for squeezing over each portion.