Beykoz Kebab (Beykoz Kebabi)
Cut the stems off the eggplant. Then peel off a half-inch-wide strip of skin lengthwise, leaving the next inch with the skin on. Repeat until you have a striped effect. Slice lengthwise on one side only. Divide them lengthwise in four pieces. Soak for half an hour in salted water to extract the bitter juice. Remove from water and squeeze well and, if possible, dry them. Saute eggplants in 3 tablespoons butter or margarine until slightly browned on all sides. Remove and put on a paper towel to absorb the excess fat. De-bone the meat and cut into six pieces. The meat should be tender, like shoulder or back or, if lamb, the leg.