Ali Nazik

🛒 Ingredients

• Eggplant 200 g · 50 kcal
• Full-fat Greek Yogurt 120 g · 120 kcal
• Ground Lamb (15% fat) 100 g · 250 kcal
• Garlic 5 g · 7 kcal
• Unsalted Butter 15 g · 108 kcal
• Red Pepper Flakes (Pul Biber) 3 g · 10 kcal

👨‍🍳 Instructions

1. Roast the eggplant over an open flame, on a grill, or under a broiler until the skin is charred and the flesh is very soft. Once cooled, peel the skin and mash the flesh finely.
2. In a bowl, combine the mashed eggplant with Greek yogurt, minced garlic, and salt to taste. Mix well until smooth and creamy.
3. In a separate pan, brown the ground lamb over medium-high heat, breaking it up with a spoon. Season with salt and black pepper.
4. Spread the eggplant and yogurt mixture onto a serving plate. Top generously with the cooked ground lamb.
5. In a small saucepan, melt the butter over medium heat. Add the red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to burn.
6. Drizzle the hot, spiced butter over the ground lamb and serve immediately, optionally garnished with fresh parsley.