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İslim kebabı is an elegant Turkish dish from the traditional Ottoman kitchen, made by wrapping oval köfte in thin slices of fried aubergine, skewering them, and serving them over a tomato sauce.
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per serving
Place the mince in a wide bowl. Squeeze the juice from the grated onion and add it over the mince. Add the garlic, breadcrumbs, egg, cumin, black pepper and salt. Knead all the ingredients together by hand for 5–6 minutes until a smooth, even mixture is formed. Cover and rest in the refrigerator for 15 minutes.
Take walnut-sized pieces from the rested mixture and shape them into oval (hazelnut-shaped) köfte in the palm of your hand. You will make 12–14 köfte in total.
Wash the aubergines and trim off the stalks. Cut lengthwise into thin (3–4 mm) slices. Soak the slices in salted water for 10 minutes, then pat thoroughly dry with kitchen paper.
Heat the frying oil in a wide pan over medium-high heat. Fry the köfte for approximately 3–4 minutes on each side, until golden. Transfer to kitchen paper to drain.
In the same pan, fry the aubergine slices for approximately 2–3 minutes on each side, until softened and lightly coloured. Transfer to kitchen paper.
Place one köfte at one end of a fried aubergine slice. Roll the aubergine around the köfte to form a roll. Secure it in the middle with a cocktail stick. Skewer a small slice of tomato and a piece of pepper on top with the cocktail stick. Prepare all the köfte in this way.
For the sauce, heat the oil in a separate pan. Add the tomato purée and cook for 1 minute. Add the grated tomato, salt, sugar and warm water. Once it begins to simmer, reduce the heat and cook for 10 minutes.
Spread the tomato sauce over a serving plate. Arrange the prepared islim kebab rolls on top. Sprinkle with finely chopped parsley and serve hot.
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