Aubergine Puree (Patlican Pure)


  • For kebap: 1 kg of chopped lamb or veal, 1 onion, 3 tomatoes, 2 table spoons of margarine, 1 table spoons of tomato paste, sufficient salt and blackpepper
  • For aubergine puree: 8 pieces of aubergines at middle size, 2 table spoons of flour, 2 table spoons of margarine, 2 table spoons of cheddor cheese, 1.5 water glass of milk, Pinch of parsley, Adequate salt and blackpepper


Roast the shredded onion and the meat. Mix the peeled tomatos and the tomato paste. Then add 3 glasses of water and cook for 30-35 minutes, until the meat softens. Add adequate salt and blackpepper.

Grill the aubergines on a coal or on a cooker, then peel the skin out and shred it. Add as much milk as the aubergine and cook while mixing. Add sufficient salt.

Arrange the pitta bread (pide) and the kebap as you wish and embellish as desired.

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