Roasted Eggplant Kebab with Zahter, Pomegranate Molasses, and a Smoked Touch

After washing the eggplants, slice them into rings about 2 fingers thick. Let them soak in plenty of salted water for approximately 15 minutes to remove the bitterness, then dry them thoroughly.

In a large mixing bowl, combine the ground meat, grated onions, finely chopped parsley, 2 cloves of crushed garlic, breadcrumbs, and spices (salt, black pepper, red pepper flakes, cumin). Knead for approximately 5-7 minutes until all ingredients are well combined.

Break off egg-sized pieces from the kneaded mixture and roll them in your palm to prepare flat meatballs.

Arrange them on your baking tray alternately, placing 1 slice of eggplant followed by 1 piece of meatball. Place cherry tomatoes and green peppers in the remaining spaces on the tray.

In a separate bowl, prepare your sauce by mixing the tomato paste, hot water, grated tomato, 1 clove of crushed garlic, pomegranate molasses, and smoked paprika. Drizzle the sauce evenly over the ingredients on the tray.

Sprinkle fresh savory sprigs over the tray to enhance freshness and aroma.

Preheat the oven to 200 degrees (preferably fan setting). Cover the top of the tray first with parchment paper and then with aluminum foil, and bake as is for the first 30 minutes. This method ensures the eggplants soften.

At the end of the time, remove the foil and continue baking uncovered for approximately 20-25 minutes more until the eggplants and meatballs are roasted to a pomegranate red.