Accordion Eggplant Kebab with Spiced Beef Step-by-step instructions

Before you start

Before you begin, set out all your ingredients. Slice the tomatoes into rounds and set them aside. Grate the onion and mince the garlic for the patties.

Make the tomato broth by heating the olive oil, sautéing the sliced garlic, and whisking in the tomato paste and hot broth. Preheat the oven to 375°F (190°C) when you start stuffing the eggplants. Have your baking dish ready and a large bowl of salted water for soaking.

Instructions

Prep and Season

1. 1Prepare the Eggplants
   Trim the stems from the eggplants. Place one eggplant on a cutting board between two chopsticks or wooden spoons to prevent cutting all the way through. Slice crosswise at 1/2-inch intervals, leaving the bottom intact, so the eggplant fans open like an accordion. Repeat with the second eggplant. Dissolve the salt in the water in a large bowl. Submerge the eggplants in the salted water and let them soak for 20 minutes. Drain and pat dry thoroughly with paper towels.
   Look for The eggplant slices should be even and still attached at the base, creating a fan.
   Tip Using chopsticks on either side of the eggplant prevents accidental cuts through the bottom.
2. 2Make the Spiced Beef Patties
   In a medium bowl, combine the ground beef, grated onion, minced garlic, cumin, paprika, cinnamon, and black pepper. Mix gently with your hands until just combined — do not overmix. Shape the mixture into small patties, each about 2 inches wide and 1/2 inch thick. You should have enough for 8 to 10 patties, depending on the number of slits in the eggplants.
   Look for The patties hold together without being dense; the spices are evenly distributed.
   Tip Wet your hands slightly to prevent the meat from sticking when shaping the patties.
3. 3Prepare the Tomato Broth
   In a small saucepan, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute, until it darkens slightly. Pour in the hot broth and whisk until the tomato paste is fully dissolved. Bring to a simmer, then remove from heat. Season with a pinch of salt and pepper if desired.
   Look for The broth is a deep red, aromatic with garlic and tomato.
   Tip Use hot broth so the tomato paste melts in smoothly without lumps.

At the end of this phase, you'll have two beautifully fanned eggplants soaking in salted water, a bowl of spiced beef patties ready to go, and a fragrant tomato-garlic broth simmering on the stove.

The kitchen will smell of garlic, cumin, and paprika. The eggplant should look like an accordion — even slices, still attached at the base. The patties should be uniform in size so they cook evenly.

Stuff and Bake

4. 4Stuff the Eggplants
   Gently open each eggplant slit. Place one beef patty into each slit, pressing it in gently so it sits snugly. Tuck a tomato slice into each slit alongside the patty, letting it peek out slightly. Continue until all slits are filled. Place the stuffed eggplants side by side in a 9x13-inch baking dish.
   Look for The eggplants look like accordions with meat and tomato peeking from every slit.
   Tip Don't overstuff — the patties should fit without tearing the eggplant.
5. 5Pour Over the Broth
   Pour the hot tomato-garlic broth over and around the stuffed eggplants, being careful not to dislodge the filling. The liquid should come about halfway up the sides of the eggplants; add a little water if needed. Cover the dish tightly with aluminum foil.
   Look for The broth surrounds the eggplants, creating a shallow braising liquid.
   Tip If the eggplants are very large, use a larger dish so they fit in one layer.
6. 6Bake the Eggplants
   Preheat the oven to 375°F (190°C). Bake the covered dish for 45 minutes. Remove the foil and continue baking for 15 minutes more, or until the eggplants are completely tender when pierced with a fork and the beef patties are cooked through. The internal temperature of the beef should reach 160°F (71°C).
   Look for The eggplant yields easily to a fork, and the top is lightly browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the broth reduces too much, add a splash of water to keep the bottom moist.

After stuffing and baking, the eggplants will have softened dramatically. The beef patties will be browned and cooked through, and the broth will have reduced into a rich, glossy sauce. The top of the eggplant may have some charred spots, which add flavor. The whole dish will be bubbling and fragrant. Check that the beef reaches 160°F (71°C) and the eggplant is fork-tender before moving on.

Rest and Serve

7. 7Rest and Serve
   Remove the baking dish from the oven and let it rest for 5 minutes. The eggplant will continue to soften as it sits. To serve, carefully lift each eggplant onto a plate using a wide spatula, spooning some of the pan juices over the top. Serve hot with buttered rice pilaf on the side.
   Look for The eggplant is glossy, the meat is browned, and the juices are bubbling.
   Tip Use a spatula to keep the accordion shape intact when transferring.

Once the dish comes out of the oven, let it rest for 5 minutes. This allows the juices to settle and makes the eggplant easier to handle. The eggplant will be meltingly soft, and the meat will be juicy. Spoon the pan juices over the top for extra flavor. Serve hot with rice pilaf, and watch the accordion shape hold together as you lift it onto plates.

Common mistakes

One common mistake is cutting all the way through the eggplant. Use chopsticks or wooden spoons on either side to prevent that. Another pitfall is skipping the salting step — the eggplant can be bitter and won't season as well.

Don't overmix the beef patties or they'll become tough. Also, be sure to cover the dish with foil for the initial bake; if you leave it uncovered the whole time, the eggplant may dry out before the meat is done.

How to tell it’s done

The dish is done when the eggplants are completely tender — a fork should slide through the flesh with no resistance. The beef patties should be cooked through and reach an internal temperature of 160°F (71°C) on an instant-read thermometer.

The top of the eggplant will be lightly browned and the broth will be bubbling and slightly reduced. If you're unsure, let the dish rest for a few minutes and then check the thickest part of a patty.

• Ground meat: 160°F (71°C) in the thickest part