Accordion Eggplant Kebab with Spiced Beef Tips, FAQ & printable recipe

Tips for success

For the most flavorful patties, let the seasoned ground beef rest in the refrigerator for 30 minutes before shaping. This allows the spices to meld with the meat.

If you have time, you can also make the patties a day ahead and keep them covered in the fridge. When shaping, use damp hands to prevent sticking, and make the patties slightly smaller than the slits so they fit without bulging.

The tomato broth can be made up to two days in advance and stored in the refrigerator. When you're ready to bake, reheat it until hot before pouring over the eggplants. If you prefer a saucier dish, add an extra half cup of broth.

For a vegetarian version, replace the beef with a mixture of cooked lentils, mushrooms, and breadcrumbs, seasoned with the same spices — but note that the cooking time may be shorter.

Variations

• Lamb and Mint: Replace the ground beef with ground lamb and add 2 tablespoons of finely chopped fresh mint to the patty mixture. The mint brightens the rich lamb and pairs well with the garlic-tomato broth. Serve with a dollop of plain yogurt on the side.
• Spicy Harissa: Add 1 to 2 tablespoons of harissa paste to the tomato broth for a spicy, North African twist. You can also mix a teaspoon of harissa into the beef patties. The heat balances the sweetness of the tomatoes and the creaminess of the eggplant.
• Vegetarian Lentil: For a meatless version, combine 1 cup cooked brown lentils, 1/2 cup breadcrumbs, 1 egg (or flax egg), and the same spices. Shape into patties and proceed as directed. Reduce the baking time by 10 minutes, as the lentil patties cook faster.
• Cheese-Stuffed: Tuck a small cube of feta or mozzarella into each slit along with the beef patty and tomato. The cheese melts into the eggplant, adding a creamy, tangy element. If using feta, reduce the salt in the broth slightly, as feta is salty.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may soften but flavor remains.

Reheat

Reheat covered in a 350°F (175°C) oven for 15-20 minutes, or in the microwave in 1-minute intervals until hot.

Leftover accordion eggplant kebab can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To reheat, place individual portions in a microwave-safe dish and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10-15 minutes. The eggplant will be even more tender the next day.

You can assemble the entire dish up to a day in advance: stuff the eggplants, place them in the baking dish, and pour over the broth. Cover and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time to account for the cold start. Alternatively, bake the dish fully, let it cool completely, and refrigerate for up to 2 days before reheating.

Serving ideas

Serve the accordion eggplant kebab as a main course with a generous scoop of buttered rice pilaf on the side. The rice soaks up the savory tomato-garlic juices beautifully.

A simple green salad with lemon vinaigrette adds brightness and cuts through the richness. For a more traditional Turkish spread, add a bowl of cacık (yogurt with cucumber and mint) or a few slices of crusty bread.

To serve, carefully transfer each eggplant to a plate using a wide spatula, keeping the accordion shape intact. Spoon some of the pan juices over the top and sprinkle with a little fresh parsley or mint if you have it.

The dish is best enjoyed hot, right out of the oven, when the eggplant is at its most silky and the beef is juicy. Leftovers make a fantastic lunch the next day.

Frequently asked questions

Recipe card

Accordion Eggplant Kebab with Spiced Beef

Prep 25 minCook 1 hTotal 1 h 25 minServes 4

Ingredients

• 2 large Italian eggplants (about 1 lb each)
• 1 tbsp kosher salt
• 4 cups water
• 1 lb ground beef (80% lean)
• 1/2 cup finely grated onion
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 medium tomatoes, sliced into rounds
• 2 tbsp tomato paste
• 2 cups hot vegetable or chicken broth
• 4 cloves garlic, thinly sliced
• 2 tbsp olive oil
• Buttered rice pilaf, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

30 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.