Hearty and deeply aromatic, Saksa kebab is all about tender baked eggplant cups filled with juicy meat, wrapped in a silky béchamel sauce and capped with a generous layer of melted cheese. It plates beautifully and feels right at home at a relaxed family supper. Serve it over a bed of fluffy rice for a dish that is abundant, comforting and full of flavor.
Ingredients
- Eggplants — 2 large
- Ground meat (beef, lamb, or a mix) — 10.5–14 oz (300–400g)
- Olive oil or vegetable oil — 3–4 tbsp
- Béchamel sauce — 2/3–3/4 cup (150–200ml)
- Grated cheese (mozzarella or kashar) — 3.5 oz (100g)
- Tomato sauce — 7 fl oz (100ml)
- Salt, black pepper, favorite spices — to taste
- Cooked rice — for serving
Step-by-Step Recipe
- Prepare the eggplants: peel them in long stripes to form ‘little pots’, then cut into thick rounds about 1 1/4–1 1/2 in (3–4 cm) high. Score the tops deeply in a crosshatch pattern and arrange in a baking dish.
- Brush the eggplant rounds with oil, season with salt and pepper, and bake at 392°F (200°C) for 20–25 minutes, until tender and lightly golden.
- For the filling, while the eggplants are in the oven, heat 1 tbsp oil in a skillet and cook the ground meat for 7–10 minutes, breaking it up until crumbly. Season with salt, pepper and your favorite spices.
- Remove the dish from the oven and gently mash the center of each round with a fork to create a well. Fill the ‘pots’ with the hot meat mixture.
- Spoon béchamel over the top and scatter with grated cheese. Pour the tomato sauce into the baking dish around the eggplants.
- Return to the oven and bake at 392°F (200°C) for another 10–12 minutes, until the cheese has melted and turned golden.
- Serve hot: place one ‘pot’ over a mound of cooked rice and spoon over some of the tomato sauce from the dish.
Nutrition per Serving
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|
| ≈ 500 kcal | ≈ 31 g | ≈ 37 g | ≈ 17 g | ≈ 4.5 g | ≈ 7 g | ≈ 800 mg |
Values are approximate and do not include the rice garnish.
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Tips and Variations
- Meat: use beef, lamb or turkey; the filling can be cooked with finely chopped onion and garlic.
- Spices: paprika, cumin, sumac and chili flakes all work beautifully; for extra tenderness, add a pinch of nutmeg to the béchamel.
- Cheese: besides mozzarella, kashar, kasseri, sulguni or a blend of hard cheeses will work well.
- Tomato base: use passata or chopped tomatoes instead of sauce; for balance, add a pinch of sugar and salt.
- To reduce bitterness: if the eggplants are mature, salt them for 15 minutes, then pat dry with paper towels and continue.
- Side dish: rice can be swapped for bulgur, couscous or creamy mashed potatoes.
- No oven: pan-fry the eggplants until tender, assemble the ‘pots’, then cover and finish over low heat for 8–10 minutes.
Frequently Asked Questions
Can I make Saksa kebab without béchamel?
Yes. Replace the béchamel with a thick yogurt sauce with garlic and a pinch of nutmeg, or simply use more cheese and increase the amount by 20–30%.
How do I make a quick béchamel sauce?
Melt 3/4 oz (20g) butter, whisk in 3/4 oz (20g) flour to form a paste, then slowly pour in 3/4 cup (200ml) hot milk, stirring for 3–4 minutes until thickened. Season with salt, pepper and a pinch of nutmeg.
Can I assemble the dish ahead of time?
Yes. Assemble the ‘pots’, cover and refrigerate for up to 12 hours. Before serving, bake for 12–15 minutes at 392°F (200°C) until the top is golden.