Ingredients (Serves 6)
1 kg oily, minced meat 
2.5 kg long, large eggplants
2 teaspoons of salt

Preparation
Add two tablespoons of salt to the coarsely minced meat and knead well. Wash the eggplants, cut off their green heads and cut them into four equal pieces crosswise. First, the top of the eggplant is stuck on the skewer, a walnut-sized piece of minced meat is taken, and it is well-gathered in the hand and stuck on the skewer. Each skewer is stuck with one eggplant and one meat, so that there are four eggplants and three meat. The coal is lit, spread well on the barbecue, and after the flame has passed, the skewers are arranged on the barbecue. The eggplants are cooked until they are very soft without burning them, and they are taken to a serving plate, water is poured on them by hand (freshly squeezed pomegranate juice in the autumn), the mouth is closed with a lid and they are left to sweat and rest. It is wrapped with onion, roasted red isot and ayran - accompanied by freshly squeezed sour pomegranate juice in the autumn - and eaten. It is eaten with its true flavor in late summer and early autumn.

*It is called balcanlı kebab in Urfa dialect. Kebab is the Arabic word for meat cooked over fire without water.

Source: Taste from Tandırlık / Lütfiye AKALIN