Ingredients Jump to Instructions ↓

  1. Version 1: Turkish Beef Eggplant

  2. Japanese eggplant

  3. 2 onion s

  4. Tomato es

  5. Green pepper

  6. 1 tbsp cooking oil

  7. For the meatballs;

  8. Ground beef

  9. Ground onion

  10. 1 tsp honey

  11. 1 tsp mustard

  12. 1/2 tsp baking soda

  13. 1 tsp lemon juice

  14. 1 tbsp shredded cheese

  15. Breadcrumps

  16. Cooking oil

  17. Parsley

  18. Salt

  19. Spices Version 2: Asian Beef Kabobs and Cilantro Rice

  20. 2 Prep time:

  21. 30 minutes

  22. 1 hour or up to

  23. 1 day

  24. Cook time: 25 minutes

  25. For Kebabs:

  26. 4 (7-inch ) bamboo skewers (or fancy metal ones)

  27. 1/2 c. tamari or soy sauce

  28. 4 garlic cloves, finely minced

  29. 2 tbsp. toasted sesame oil

  30. 2 tsp. grated ginger root (grate on a microplane)

  31. 1 thai chile, seeded (if preferred) and finely minced

  32. 3 tbsp. sugar

  33. 1 tbsp. plus 1 tsp. red wine vinegar

  34. 1 tbsp. plus 1 tsp. sesame seed s

  35. 2 tsp. black pepper

  36. 3/4 lb. top sirloin , cut into 10 scallions, thicker parts only cut into 2 inch slices (reserve thinner parts for rice )

  37. 1 large orange bell pepper , cut into 1 inch chunks

  38. For Rice :

  39. 1 tbsp. vegetable oil

  40. 1/2 red bell pepper , finely minced

  41. Kosher salt

  42. 1/2 c, jasmine rice

  43. 1 c. water

  44. 10 scallion tops (leftover from kebabs), finely minced

  45. 3 tbsp. finely minced cilantro

Instructions Jump to Ingredients ↑

  1. Version 1: Turkish Beef Eggplant 1. Wash and pat dry the eggplants. Peel half of the skin of he eggplants. It should look like the fur of a zebra.

  2. Cut the eggplants diagonally, just to make openings for meatball. Do not separate the pieces.

  3. Mix all the ingredients for the meatball and make a meat dough.

  4. Cut the onions crosswise. Put them at the bottom of a frying pan.

  5. Add chopped tomatoes, sliced green peppers and 1 tbsp cooking oil.

  6. Shape meatballs and put them at the openings on the eggplants.

  7. Place the stuffed eggplants to the frying pan.

  8. Add about 1 cup of water and cook it at low heat.

  9. Version 2: Asian Beef Kabobs and Cilantro Rice Soak bamboo skewers for 1 hour in a Ziploc bag with water. In a small bowl, whisk together the tamari, garlic, oil, ginger, sugar, vinegar, chile, sesame seeds and pepper. Add the meat, scallions, and peppers to marinade. Empty entire contents into a Ziploc bag. Remove all the air and marinate for 1 hour or up to a day.

  10. Preheat broiler oven or grill. Remove marinade from fridge and skewer a piece or meat, scallion, and pepper. Repeat until all the contents are on the skewers. Pour leftover marinade in a small sauce pan. Bring marinade to a boil. Once boiling, reduce heat to low and reduce to desired thickness.

  11. Meanwhile, bring another pot with the vegetable oil over medium high heat. Saute the red peppers for 2 minutes, season with salt. Add rice and saute 1 minute. Add water and bring to a boil. Once boiling, reduce heat to low and cook covered for 20 minutes.

  12. When the rice has 10 minutes left, put skewers on a baking sheet or on grill or grill pan and cook, turning, for 8 minutes (4 minutes per side).

  13. Remove the skewers from the oven or grill. Take the rice off the stove and fluff with a fork. Add in chopped scallions and cilantro.

  14. Scoop rice on the bottom of a plate and drizzle reduced marinade sauce over top. Give each person 2 kabobs and enjoy!


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