Accordion Eggplant Kebab with Spiced Beef

This accordion eggplant kebab is the kind of dish that makes everyone at the table stop and stare. Whole eggplants are sliced crosswise into a fan, then each slit is stuffed with a spiced beef patty and a slice of tomato.

Baked in a fragrant garlic-tomato broth, the eggplant becomes silky and meltingly tender while the beef stays juicy and spiced. It's a showstopping main that feels special enough for company but comes together easily in one dish.

This recipe takes inspiration from Turkish cuisine, where eggplant and ground meat are a classic pairing. The 'accordion' technique is simple: slice the eggplant crosswise without cutting through the bottom, creating a pocket for the filling.

Soaking the eggplant in salted water first helps draw out any bitterness and seasons it throughout. As it bakes, the eggplant absorbs the savory broth and the juices from the beef, resulting in a deeply flavorful, comforting dish. Serve it with rice pilaf to soak up every last drop of the delicious sauce.

Ingredients

Why this recipe works

The accordion cut maximizes surface area, allowing the eggplant to cook evenly and absorb the broth and meat juices from every angle. Because the slices remain attached at the base, the eggplant holds its shape beautifully on the plate, making for an impressive presentation.

The salted water soak not only seasons the eggplant but also helps it soften more quickly during baking, ensuring a meltingly tender texture.

The spiced beef patties are shaped small enough to fit into each slit, so every bite contains both meat and eggplant. The tomato slices add acidity and moisture, while the garlic-tomato broth keeps everything succulent as it bakes. Covering the dish for most of the cooking time steams the eggplant gently, then removing the foil allows the top to brown slightly, creating a complex flavor and a beautiful finish.

Notes and substitutions

Choose eggplants that are firm, glossy, and about the same size so they cook evenly. Italian eggplants are ideal because they are slender and have fewer seeds. If you have globe eggplants, you can use them, but you may need to adjust the cooking time and the size of the patties. The salted water soak is important for flavor and texture, so don't skip it.

Ground beef with a bit of fat (80/20) gives the patties more flavor and moisture. You can also use ground lamb for a more traditional Turkish taste.

For the broth, use a good-quality vegetable or chicken broth; the garlic and tomato paste elevate it into a rich sauce. If you don't have broth, water with a bouillon cube works in a pinch. The rice pilaf is optional but highly recommended to soak up the juices.

• ground beef: ground lamb or a mix of beef and lamb for a richer flavor
• vegetable or chicken broth: water with an extra bouillon cube, or use beef broth
• Italian eggplants: globe eggplants, but choose smaller ones and adjust salt time
• buttered rice pilaf: plain steamed rice or bulgur pilaf

Equipment

• Large mixing bowl
• Sharp chef's knife
• Cutting board
• 9x13-inch baking dish
• Measuring cups and spoons
• Aluminum foil