Turkish Islim Kebab - Juicy Meatballs Wrapped in Eggplants

Aubergine Meatball Wraps (Islim Kebabi or Kurdan Kebabi) are one of those traditional Turkish dishes mainly known and loved by regular households in Turkey. It is an extremely flavorful and delicious combination of meat and vegetables.

Full recipe @https://cookingorgeous.com/blog/auber...

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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.

INGREDIENTS
Aubergine Stripes
▢ 4 aubergines - eggplants (medium size, preferably long ones to create long stripes)
▢ sunflower oil (amount depends on the pan in which you will fry the aubergine stripes)
Meatballs
▢ 500 g minced beef (30% fat-to-meat ratio is ideal for juicy meatballs)
▢ 1 egg
▢ ½ cup breadcrumbs
▢ 1 large white onion (finely chopped, preferably with a food processor or a grater)
▢ 3 cloves of garlic (preferably finely diced with a food processor or a garlic press)
▢ 1 teaspoon ground black pepper
▢ 1½ teaspoon salt
▢ ½ teaspoon cumin powder
▢ ½ teaspoon sweet paprika powder
Tomato Sauce
▢ 1 tablespoon tomato paste
▢ 300 ml warm water
Garnish
▢ 1 handful of fresh parsley leaves (finely chopped, for garnish)
▢ 10 cherry tomatoes (sliced into half)
▢ 3 green Spanish padron peppers or Turkish chilies (sliced into 2 cm cubes)