Eggplant Kebab with Minced Meat

Slice the eggplants lengthwise into thin strips, soak them in salted water for 15 minutes, and pat dry.

Place the eggplant slices on a baking sheet, brush with vegetable oil on both sides, and bake at 220°C (425°F) for 5–10 minutes until softened.

Heat oil in a skillet, sauté the onions, add the minced meat, and cook until the liquid evaporates.

Add the chopped peppers and continue sautéing, then stir in the garlic and tomato paste, and simmer briefly.

Season with salt and spices (black pepper, cumin, red pepper), mix well, stir in the parsley at the end, and let it cool.

Arrange 2 eggplant strips in a cross shape, place 1 to 1.5 tablespoons of the filling in the center, wrap like a cabbage roll, and top with a slice of cheese.

In a saucepan, bring grated tomatoes to a boil, let them reduce slightly, add tomato paste, hot water, and salt, and simmer.

Pour the sauce into a baking dish and arrange the eggplant bundles on top.