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Here I’m using a mix of lamb and beef for a more subtly flavored kebab, allowing the other flavors that are present to shine through. The burnt aubergine (eggplant) is completely incorporated into the meat mixture – you might not even be able to see it – but the smoky flavors are there. Because the kebabs can be fragile, letting them rest in the refrigerator before cooking will help them firm up and hold together. You might be surprised by the difference the aubergine makes here – it really adds an incredible flavor.
1 medium aubergine (eggplants)
350 grams (12 ounces) coarsely minced (ground) beef
150 grams (5 and 1/2 ounces) coarsely minced (ground) lamb
2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic
3/4 teaspoon Tuscanini Sea Salt
1/2 teaspoon freshly ground Gefen Black Pepper
Classic Tahini, homemade (recipe in the book) or shop-bought
chopped salad
steamed basmati rice
Burn the aubergine over an open flame (either directly on the hob or on a barbecue) on all sides until the aubergine is completely scorched on the outside and soft on the inside. This process takes about 10 minutes.
Transfer the aubergines to a tray to cool slightly until you can handle them (the aubergines shouldn’t cool down completely as then they’ll be harder to peel).
Peel off the charred skin, cut off the stems and place into a sieve until most of the liquid has drained away. Then chop into large chunks.
Place the aubergine in a bowl with the minced beef and lamb, and the garlic, season with salt and pepper and mix until combined, then form cylinder-shaped kebabs (about 50–60 grams / 1 and 3/4 to 2 and 1/4 ounces each). Place the kebabs on a tray and store in the refrigerator for at least three hours until they become firm.
Remove the kebabs from the refrigerator 20 minutes before cooking.
They are best cooked over a hot charcoal grill but can also be cooked in a hot griddle pan (skillet). Cook for four to five minutes, turning a couple of times, until they are browned on the outside and hot through, but still pink in the middle.
Serve with tahini, chopped salad and steamed basmati rice.
Excerpted with permission from Oren by Oded Oren, published by Hardie Grant, October 2022, RRP $40.00 Hardcover. Photography by Issy Croker. Purchase on Amazon.
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