Directions
Prepare the Eggplant: Cut the eggplant into thin, half-inch slices.
Sprinkle generously with salt and set aside in a colander for at least 15 minutes to draw out excess moisture.
Mix the Kofta: In a large bowl, combine the minced beef, beaten eggs, olive oil, crushed garlic, chopped parsley, thyme, oregano, chili pepper, salt, and black pepper.
Shape and Assemble: Mix the beef mixture thoroughly.
Using wet hands to prevent sticking, shape into equal-sized patties.
Rinse the salted eggplant slices and pat completely dry.
Thread the beef patties and eggplant slices alternately onto skewers.
Cook the Skewers: Preheat a large skillet over medium-high heat and add the cooking oil. Carefully place the skewers on the hot skillet, working in batches if necessary to avoid overcrowding.
Sear and Serve: Cook for approximately 15 minutes, flipping the skewers occasionally, until the beef is cooked through and the eggplant is tender.
Garnish with additional fresh parsley and serve warm with low-carb pita bread.
Don't skip salting the eggplant. This crucial step removes bitterness and excess water, preventing the skewers from becoming soggy and ensuring a better texture.
