Italian inspired kebabs for cooking traditional Parma eggplant. All its components in “disassembled” form are present on skewers, but the general taste It turns out just as delicious and rich. Kebabs consist of alternating meatballs coated with mozzarella slices eggplant and broccoli inflorescences. Unusual taste for meatballs gives a mixture of ground beef with spicy minced meat from raw Italian sausages, as well as grated parmesan and mozzarella. Grilled Kebabs served on horizontally cut buns, watering итальянским соусом marinara. 
Time: one час. 30 min. Difficulty: easy Amount: 24 meatballs Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meatballs
- 0.5 kg ground beef
- 220 gr. raw hot italian sausages shell take off
- 0.5 tbsp. grated mozzarella
- 0.5 tbsp. grated parmesan
- 1/4 Art. breadcrumbs
- 1/4 Art. finely chopped fresh parsley
- 2 garlic cloves, grated
- 1/4 Art. milk
- 1 large egg
Marinara sauce
- 2 tbsp. l olive oil
- 6 garlic cloves, finely chopped
- 0.5 tsp dried oregano
- 1 can 800 gr. canned whole marzano tomatoes frayed hands
Kebabs
- 2 medium-sized eggplants, sliced in circles 1 cm thick.
- 3 tbsp. broccoli inflorescences
- 3 tbsp. l olive oil + extra to grease grill
- 220 gr. thinly sliced mozzarella, then 2.5 cm squares.
- Toasted Italian Buns, Grated Parmesan and Red pepper flakes for serving
Recipes with similar ingredients: ground beef, kupat (sausages for frying), eggplant, broccoli, mozzarella cheese, cheese parmesan, eggs, milk, marinara sauce, tomatoes san marzano, oregano
Recipe preparation:
- Make marinara sauce: in a medium-sized saucepan over medium heat, heat olive oil. Add chopped garlic and fry, stirring, until light golden brown, 2-3 minutes. Stir in oregano, then add the tomatoes, 0.5 tsp. salt and a little black pepper. Bring to a boil, then reduce heat and simmer at low boil, stirring occasionally, until thickening, 12-15 minutes. Salt and pepper to taste. Cover cover and set aside until ready to serve. If you prefer a more uniform sauce, you can beat it with submersible a blender.
- Meanwhile, cook the meatballs: mix in large a bowl of ground beef, sausage, grated mozzarella, parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 tsp. salt and a little ground black pepper; mix hands until received homogeneous mass. Form 4 cm meatballs. (approximately 24 pcs.).
- Preheat the grill to moderate heat. Mix in a large bowl eggplant, broccoli, olive oil, 1 tsp. salt and a little ground black pepper; mix. Plant the meatballs eggplant and broccoli for eight skewers 30 cm long. If you use wooden skewers, soak them first in water for at least 30 minutes so that they do not burn.
- Cook the kebabs: grease the grill with olive oil. Fry the kebabs with a lid and periodically turning, until the meatballs are roasted and toasted marks, and vegetables will not be fried around the edges, about 15 minutes; behind cover each meatball a minute until ready mozzarella. Transfer to a dish. Heat the sauce if necessary маринара. Serve the kebabs on toasted buns with sauce marinara, parmesan and red pepper.
