Escalivada (Grilled Vegetables) vs İslim Kebabı (Toothpick Kebab)

Both dishes lean on eggplant, peppers, tomato, onion, garlic and olive oil, but they take these ingredients in opposite directions. Escalivada roasts or grills the vegetables whole until charred, then peels and slices them into soft, smoky strips dressed with raw sliced garlic and generous olive oil, served at room temperature. İslim Kebabı fries salted eggplant slices until golden, wraps them around cumin- and paprika-spiced beef meatballs, and bakes the bundles in a tomato-paste sauce with bell pepper, served hot. One is simple and vegetable-forward; the other is hearty, saucy and meaty.