Molded eggplant and köfte kabobs [Burhan Çadğas of Çadğas Restaurant] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 337) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cracked green olive and walnut salad (Zetyin piyazi) [Ayfer Ünsal]; Mükerrem's unleavened flat griddle bread [Mükerrem Özcan]; Mung bean, scallion, and pomegranate salad (Mas piyazi) [Mrs. Filiz Höukolğlu]; Burhan's onion-parsley salad [Burhan Çadğas of Çadğas Restaurant]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepared eggplants are refrigerated for up to 6 hrs. Can substitute Japanese eggplants for Italian eggplants; red pepper flakes for cayenne pepper; "Pomegranate molasses" recipe on P404 for store-bought pomegranate molasses"; and "Turkish baharat" recipe on P392 or mix of allspice and hot Hungarian paprika for store-bought baharat.

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