Entree: Turkey – Gaziantep – Ali Nazik Kebab (Smoky roasted eggplant mixed with garlicky yogurt and topped with spiced ground lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 medium eggplants (about 2 lb (900 g))
- 1 1/2 cups (360 g) thick plain full-fat yogurt
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 lb (454 g) ground lamb
- 1 small onion, finely chopped (about 4 oz (115 g))
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) Aleppo pepper or red pepper flakes
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Warm flatbread or pilaf for serving

Show original ingredient measurements

- 3 medium eggplants (about 2 lb / 900 g)
- 1 1/2 cups (360 g) thick plain full-fat yogurt
- 2 cloves garlic, minced (about 6 g)
- 1 lb (454 g) ground lamb
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) Aleppo pepper or red pepper flakes
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Warm flatbread or pilaf for serving

Instructions

1. Preheat a gas flame or broiler. Prick the eggplants with a fork and char them whole until skin is blackened and flesh is soft, turning occasionally, about 12–15 minutes.
2. Transfer charred eggplants to a bowl, cover for 10 minutes to steam, then peel and drain excess liquid; chop or mash the flesh and weigh roughly 2 lb (900 g) usable flesh.
3. In a bowl, combine the mashed eggplant with yogurt, minced garlic, 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.5 g) black pepper; adjust seasoning and set aside chilled or at room temperature.
4. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.
5. Add 1 lb (454 g) ground lamb to the skillet and cook, breaking up with a spoon, until browned, about 8–10 minutes. Stir in 2 tbsp (30 ml) tomato paste, 1 tsp (2 g) sweet paprika, 1/2 tsp (1 g) Aleppo pepper, and remaining 1/2 tsp (2.5 g) salt; cook 2–3 minutes to deepen flavors.
6. In a small saucepan melt 2 tbsp (28 g) butter until beginning to brown slightly; remove from heat and stir in a pinch of Aleppo pepper or paprika for a finishing oil.
7. To serve, spread a thick layer of the eggplant-yogurt mixture on a platter, spoon the spiced ground lamb over the center, drizzle with the browned butter-paprika oil, and scatter chopped parsley on top.
8. Serve warm with flatbread or pilaf.