For the kebab
• 1kg beef kebab meat
• 1 GREEK at HOME cooking sauce for Classic Casserole “Kokinisto”
• 70ml olive oil (approximately 3 tablespoons)
• 500ml hot water (approximately 2 cups)
For the eggplant puree
• 6 eggplants
• 40g butter
• 40ml olive oil
• 1 tablespoon white vinegar
• 2 tablespoons tahini
• A few coarsely chopped walnuts
• Salt-pepper
For the kebab
1. Season the kebab meat with salt and pepper, then sauté it in olive oil over high heat on all sides until it turns golden brown.
2. Add the entire GREEK at HOME cooking sauce, about 2 cups of water (500ml), and mix well.
3. Cook covered over medium heat for about 2 hours until the meat boils, and the sauce thickens. During the process, check the food and add a little water if needed.
For the eggplant puree
1. Bake the eggplants in a preheated oven at 180-200°C for about 30 minutes.
2. Remove the skin and place them in a bowl.
3. While they are still warm, mash them with a fork, add butter, olive oil, white vinegar, tahini, and mix until the mixture is homogeneous. Season with salt and pepper, and sprinkle the crushed walnuts.
Serving suggestion
Serve the eggplant puree on a plate, place the kebab pieces on top, and drizzle with the sauce.
Tip: In the eggplant puree, besides butter, you can add 3-4 tablespoons of the cooked sauce for extra flavor.
