The management of CKD complications from before to after the transition to dialysis
Aubergine Kebabs
Easy, 40 minutes
Level: Easy
Preparation time: 20 minutes
Cooking time: 20 minutes
Yields: 6 people
Country: Türkiye
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology
www.nefroloji.org.tr
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
About this recipe
Aubergine kebabs are a very delicious dish consumed at home and in restaurants. They are a source of fibre and animal protein. Aubergines can be fried in olive oil and the extra oil can be absorbed by the tissue. They are generally consumed with rice as a side dish.
Preparation
- Chop the meat into 2cm2
- Wash the tomatoes and aubergines.
- Cut the stems of the aubergines, peel them off in a striped pattern, cut lengthwise into 2 pieces and chop to a thickness of 3cm.
- Heat the oil in a pan, add the aubergines and fry until soft by turning them regularly and putting them on a separate plate.
- Peel, wash and finely slice the onion, add to the pan where the aubergines were fried, add the meat, put the lid on and cook for 40 minutes in low heat until the meat boils down.
- Add water, salt (add salt according to the recommendations received from nephrologist or dietitian) and seasoning, and cook for a further 20 minutes.
- Spread the meat on a baking tray, then place the aubergines on top of the meat.
- Slice the tomatoes into 1/2cm thick circles. Place on top of the aubergines.
- Add the remaining broth.
- Cook in a preheated, medium-hot oven for 20 minutes.
PS: to reduce potassium intake, boil the meat in abundant water before following the recipe instructions and discard the water.
Ingredients
- Mutton (boneless): (500 grams)
- Tomatoes: 3 small sized (300 grams)
- Aubergines: 6 medium sized (1 kilogramme)
- Oil (ingredients to be fried in): 6 tablespoons (60 grams)
- Onion: 2 medium sized (150 grams)
- Water (hot): 11/21 tablespoons (300 millilitres)
- Black pepper: 1 dessertspoon (2 grams)
- Allspice: 1/4 dessertspoon (0.5 grams)
| NUTRITIONAL FACTS | Per serving | Total |
|---|---|---|
| Energy (Kcal) | 263 | 1575 |
| Carbohydrate (g) | 7 | 43 |
| Lipids (g) | 18 | 106 |
| Protein (g) | 19 | 116 |
| Phosphate (mg) | 235 | 1410 |
| Potassium (mg) | 778 | 4670 |
| Sodium (mg)* *it does not include the sodium from the added salt as it may vary | 121 | 724 |
