Preparation of:

For our meatball mixture, let's put the bread crumbs, finely chopped onion, finely chopped parsley, egg, garlic, salt, chili pepper, black pepper and cumin into our kneading bowl and knead it well. Let's tear off pieces of walnuts from the meatball mixture we have obtained, roll it, flatten it with our palms and place it on a plate. We continue this process until we run out of money. After shaping, let's stretch it and let it rest. While our meatballs are resting, let's peel our eggplants in various ways and then slice them into long thin strips. Assemble our eggplant slices in a container filled with salt water, wait for 15-20 minutes for the bitterness to disappear. Let's cover it with a plate, this way we can block the eggplants' information. At the end of the time, let's drain the water from our eggplants and dry them well. Let's put our eggplant slices into the heated oil in the pan and fry them lightly. Let's turn our eggplants during the frying stage. Let's keep our fried eggplants in the center on plates lined with paper towels. After the eggplant frying process is completed, let's fry our rested meatballs in a controlled manner. After frying, let's place one of our eggplant slices vertically on a large plate and shape it into a + shape. Then, let's place two of the meatballs that we fried in the middle, on top of each other, and cover the remaining eggplants on top of the meatballs. Finally, let's place the green pepper and tomato with a toothpick. Let's continue this process until all our materials are finished. Let's place the islim kebabs we shaped into our baking dish. For the sauce, mix the pepper paste, tomato paste, salt and hot water in a separate bowl. Let's pour our ready-made sauce over our Islim kebabs in the oven and bake the ready-made pieces at 200°C for about 30 minutes. At the end of the cooking time, our islim kebab is ready to be served. Enjoy your meal!