Patlican (Aubergine)Kabab

I've been introduced to this recipe during ma last vacation to Turkey. Kabab which is spelled ther as 'Kebap' ,  is a famous dish over ther. They used to call Shawarmas as Kebap too; may be becos grilled chicken is used for that ....I donno....:))
Well ,eggplant or aubergines are also seen in most of their dishes. The first dish I had from ther was Patlican Kabab & we all jst luvd it.
The picture below is clicked from the restaurant; the meatball is not that visible cos of the huge size of the eggplants.

I made it for the first time now, so wasn't that perfect; but shall try again  to achieve perfection & ll update the pic too...bt still, it was yummy!!
Got this recipe from Yogurtland.com ... The flavor was fine; though not much spices used. But it was a bit dry for me...next time I'll use oil to brush on top  in between grilling.

Ingredients

• 500gr (1.1 lbs) ground mutton, medium fat
• 1 tsp salt
• 1 Tbs ground black pepper (reduce if you do not like spicy)
• 1 tsp pepper paste (can be found in local Turkish, Middle Eastern stores, or online)
• 1/2 onion (when chopped in small pieces, about 1/2 cups)
• about a quarter bunch of fresh parsley (when chopped, about 1/2 cups)
• 3 – 4 long japanese eggplants, cut in 1/2 inch width

Method

1. Chop the onion and the parsley fine, mix in all the ingredients. The more you knead the mix, the better it is. Take about a walnut size piece, make a ball around the skewer. Place a piece of eggplant. Alternate.
2. While preparing the other skewers, make sure to rest the ones that has meat & eggplants on a tray/baking dish so that the meatballs do not touch — this will help retain their shape. Similarly, try to cook them without having the meat and the eggplant touching the grill
3. As the skewers are cooked, you can put them in a big enough pot/baking dish with its lid on to help them get softer as the other skewers are still on the fire, cooking.

This recipe goes to Healing Food Event hosted by Siri & co-hosted by Seasonedndressed.blogspot.com