Alinazik Kebab

🛒 Ingredients

• Eggplant 200 g · 50 kcal
• Full-fat plain yogurt 100 g · 61 kcal
• Garlic 5 g · 8 kcal
• Ground lamb 150 g · 423 kcal
• Onion 50 g · 20 kcal
• Tomato paste 15 g · 12 kcal
• Olive oil 10 g · 88 kcal
• Unsalted butter 10 g · 72 kcal

👨‍🍳 Instructions

1. Roast the eggplant: Pierce the whole eggplants several times with a fork. Grill over an open flame or bake in an oven at 200°C (400°F) until very soft and charred, about 30-45 minutes.
2. Prepare the eggplant purée: Once cooked, peel the charred skin off the eggplants while they are still warm. Chop the flesh finely or mash it into a smooth purée.
3. Mix the eggplant with yogurt: In a bowl, combine the mashed eggplant with the full-fat plain yogurt and minced garlic. Season with salt and mix well.
4. Cook the ground lamb: In a skillet, heat olive oil over medium-high heat. Add finely chopped onion and sauté until softened, then add the ground lamb.
5. Season the lamb mixture: Break up the lamb with a spoon and cook until browned, draining any excess fat. Stir in tomato paste, cumin, paprika, and black pepper. Cook for a few more minutes, then season with salt.
6. Serve the Alinazik Kebab: Spread the eggplant-yogurt purée onto a serving plate. Top generously with the spiced ground lamb mixture.
7. Prepare chili butter (optional): Melt unsalted butter in a small pan. Add a pinch of red pepper flakes (pul biber) and let it sizzle for a few seconds. Drizzle this spicy butter over the lamb and eggplant. Garnish with fresh parsley if desired.