Patlıcanlı kebap (Turkish: patlıcanlı kebap, "eggplant kebab") is a type of Turkish kebab; it consists of pieces of eggplant and fine-chopped (not minced) meat such as beef and lamb skewered on a grill, or baked in a pan in an oven, with spices such as pepper, and eaten with raw onions and a soft Turkish flatbread, called yufka, or with lavaş.
In the area of Gaziantep, Antakya and other parts of Southern Turkey, people traditionally would prepare a tray of patlıcanlı kebap from leftover eggplant and chicken meat at home, then take it to a local bakery to be cooked in the wood-fired oven.
- Sennur Sezer; Adnan Özyalçıner (1995). İstanbul'un taşı-toprağı altın: eski İstanbul yaşayışı ve folkloru. Altın Kitaplar Yayınevi. ISBN 978-975-405-518-4.
- Garanti Leasing (1998). Suyla yeniden doğan kent: Şanlıurfa. Creative Yayıncılık. ISBN 978-975-7104-19-3.
- Ozlem Warren (May 11, 2015). "Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap". Ozlem's Turkish Table. Retrieved February 24, 2016.
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