|BBQ Eggplant Kabab|
Yield: 10 servings
1.20 kg Eggplant
1.50 kg Mince Lamb Meat
100.00 g Onions, chopped
150.00 g Bread Crumbs
20.00 g Knorr Aromat
100.00 g Pine seeds
5.00 g Ground black pepper
50.00 ml Olive Oil
50.00 g Garlic, minced
150.00 g Knorr Hickory BBQ Sauce
1.20 kg Knorr Tomato Pronto
In a frying pan, add the olive oil, garlic, Knorr Tomato Pronto, Knorr Hickory BBQ Sauce and bring to simmer, transfer the sauce to baking pan.
Cut each eggplant in five round circles and add the salt.
Mix the minced meat with the onion, bread crumbs, Knorr Aromat Seasoning and black pepper.
Make meat balls in 30g size and put each ball on the sliced eggplant, continue the procedure to finish the skewer.
Put the eggplant skewers in the tomato sauce pan.
Preheat the panggangan for 220◦C and bake for 15 minutes.
Serve with Vermicelli rice.
Source: Unilever Food Solutions