Peel your 4 eggplants as striped. Slice them as thin lengthwise pieces. Put your sliced eggplants in salty water and let it rest for about 15-20 minutes.

Start doing your meatballs while waiting.

Take your 400 gr. (14 oz.) ground beef in a medium bowl. Add 1 grated onion, 1 tsp. garlic powder or 2 cloves grated garlic, 3-4 slices bread crumbs, 1 egg, salt, black pepper, red pepper flakes, ground cumin, allspice, 2 tbsp. parsley and knead your meatballs for about 5-8 minutes. Make walnut size of balls from your meatball.

Heat your vegetable oil in a pan. Strain and dry your eggplants. Fry your eggplants until tender. Put fried eggplants on a paper towel to take oil excess.

Fry your meatball in the same oil until cooked.

Heat your oven to 185°C (365°F)

Take to slices of your eggplants and make a cross shape. Put one of your meatballs in the middle of the cross. Fold the sides to the top. Put a slice of green chili pepper, one cherry tomato and insert a toothpick to bond your kebab. (as you can see in below video)

Align all your islim kebab in a glass bakeware dish. Dissolve your 1 full tbsp. tomato paste in 1 1/2 cup of hot water and pour around all your islim kebabs.