Aubergine and lamb kebab (Patlıcan kebabı)

1. Cut the aubergines, skin on, into 3 cm thick rounds, salt them and leave for 20 minutes, then pat dry.

2. Knead the minced lamb with the grated onion, chilli flakes, paprika, salt and pepper, and shape it into flat patties the same diameter as the aubergine rounds.

3. Thread the aubergine rounds and meat patties alternately and tightly onto skewers and brush lightly with olive oil.

4. Thread the peppers and tomatoes onto separate skewers.

5. Cook on a hot grill or on a rack in the oven at 220 °C for 30-35 minutes, turning several times, until the aubergine is soft and the meat is cooked and browned.

6. Slice the red onion thinly, mix with the chopped parsley and serve the skewers with it and the grilled vegetables.

Tip: A famous dish from Gaziantep: the aubergine soaks up the lamb fat, so it never gets dry. It is also delicious wrapped in fresh lavash or pitta.