Eggplant is an acquired taste. I cannot tell you how many people have not tasted eggplant. It comes in a wide variety of shapes and sizes. The long eggplant is called Japanese eggplant. It is slightly lighter in color and requires a longer cooking time since it is a bit firmer and will not fall apart. The bigger, rounder eggplants are found in all of the regular markets in the US. This variety is used in a wide range of recipes. There is also the shorter, thinner ones that are called Italian eggplant, and these are the ones we will be using in this recipe.

For more interesting varieties, you could try white long eggplant, the white round eggplant, the small tiny eggplant, and the variegated striped ones. They all have very similar tastes and can be used interchangeably. The cooking time varies slightly with each one.

This dish is a very traditional village dish. If you like the taste and texture of stewed eggplant, then this is the dish for you. It is a very healthy and satisfying dish. It is normally served with Pita bread and villagers usually eat it by scooping bites in small pieces of pita bread.

Kebab With Eggplant In A Pot

6 medium size Italian eggplants

6 large tomatoes

1 medium onion, chopped

1 lb ground beef

Salt and pepper to taste

Mix the ground beef with the chopped onions and season with salt and fresh ground pepper. Slit the eggplants diagonally without going all the way through, to create pockets for the meat. Stuff the meat into the pockets and arrange the eggplants into a heavy bottom pot. Dice the tomatoes and cover the arranged eggplants with the tomatoes. Season with salt. Cook on a very small flame, simmering for about 1 hour and 15 minutes. Uncover and cook for another 20 minutes. Serve with pita bread.

Enjoy!

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