Go Back Email Link
–+ servings
A platter with roast eggplant and kebabs.

Roasted Eggplant with Beef Kababs and Tahini Yogurt Sauce

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 29
Adjust Servings Here: 4 servings

Description

Whole roasted eggplant mashed into a silky spread, topped with juicy beef kababs and drizzled with creamy tahini yogurt sauce—an easy Middle Eastern meal.

Ingredients 

For the Eggplant Spread

  • 2 large (900 g) Eggplants
  • 1 - 2 tbsp Olive oil
  • Salt and pepper to taste

For the Beef Kababs

  • 1 lb (450 g) Ground beef (15–20% fat)
  • 1 slice White bread soaked in 2 tbsp milk
  • 1 small Onion grated
  • 2 large Garlic cloves minced
  • 2 tbsp Pine nuts lightly toasted
  • 2 tbsp Fresh parsley finely chopped
  • 1 tsp Ground cumin
  • 1 tsp Paprika (or smoked paprika)
  • Salt and black pepper to taste
  • Olive oil for cooking

For the Tahini Yogurt Sauce

  • ¼ cup (60 g) Tahini
  • ½ cup (100 g) Plain Greek yogurt
  • 1 Garlic clove grated
  • Juice of 1 lemon (to taste)
  • Salt to taste
  • 2 - 4 tbsp Cold water (to thin)

Optional Garnishes

  • Chopped parsley or mint
  • Sumac or chili flakes
  • Olive oil drizzle

Instructions

  • Roast the Eggplants - Preheat the oven to 220°C / 430°F. Prick each eggplant a few times with a fork. Place directly on a lined baking tray.
    Roast for 35–45 minutes, flipping once, until thoroughly softened and collapsed. Let cool slightly, then peel off the skins.
    Place the flesh in a bowl and mash with a fork. Stir in olive oil, salt, and pepper. Taste and adjust seasoning. Set aside.
    2 large Eggplants, 1 - 2 tbsp Olive oil, Salt and pepper
  • Prepare the Kababs - Soak the bread in milk until soft, then squeeze out excess liquid.
    In a bowl, combine ground beef, soaked bread, grated onion, garlic, pine nuts, parsley, cumin, paprika, salt, and pepper.
    Mix gently until just combined—don’t overwork the meat. Shape into 8–10 oval kababs using your hands.
    Heat a large skillet over medium heat with a drizzle of olive oil.
    Cook kababs for 3–4 minutes per side until golden brown and cooked through. Set aside.
    1 lb Ground beef, 1 slice White bread, 1 small Onion, 2 large Garlic cloves, 2 tbsp Pine nuts, 2 tbsp Fresh parsley, 1 tsp Ground cumin, 1 tsp Paprika, Salt and black pepper, Olive oil
  • Make the Tahini Yogurt Sauce - In a bowl, whisk together tahini, yogurt, lemon juice, garlic, and salt. Gradually add cold water until the sauce is creamy and pourable.
    ¼ cup Tahini, ½ cup Plain Greek yogurt, 1 Garlic clove, Juice of 1 lemon, Salt, 2 - 4 tbsp Cold water
  • Assemble - Spread the roasted eggplant mash onto a serving platter. Arrange warm kababs on top. Drizzle with tahini yogurt sauce. Garnish with herbs, sumac, or olive oil. Serve warm.
    Chopped parsley or mint, Sumac or chili flakes, Olive oil drizzle

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen