Ali Nazik

🧂 Ingredients

• 3 Eggplants(medium-sized, about 700-800g total)
• 400 g Ground lamb(80/20 lean to fat ratio recommended for flavor)
• 300 g Plain yogurt(Full-fat, thick Turkish or Greek yogurt is ideal)
• 4 cloves Garlic(minced or finely grated)
• 60 g Unsalted butter
• 1 tbsp Sweet paprika(or a mix of sweet and mild chili paprika)
• to taste Salt
• to taste Black pepper
• 2 tbsp Olive oil(for cooking the lamb)

👨‍🍳 Instructions

1. 1

   Prepare the eggplants: Wash the eggplants and prick them all over with a fork. Char the eggplants directly over an open flame (gas stove or grill) or roast them in a very hot oven (230°C / 450°F) until the skins are completely blackened and the flesh is very soft and collapsed. This process should take about 30-40 minutes. Transfer the charred eggplants to a bowl, cover tightly with plastic wrap, and let them steam for about 10-15 minutes. This makes them easier to peel. Once cool enough to handle, peel off the blackened skins. Discard the skins. Chop the eggplant flesh finely or mash it with a fork. You can also pulse it a few times in a food processor, but avoid making a smooth puree; a slightly chunky texture is desirable.

   ⏱️ 45 minutes
2. 2

   Make the eggplant yogurt base: In a bowl, combine the mashed eggplant with the yogurt, minced garlic, and salt to taste. Mix well until thoroughly combined. The mixture should be creamy and fragrant. Set aside.

   ⏱️ 10 minutes
3. 3

   Cook the lamb: Heat the olive oil in a skillet over medium-high heat. Add the ground lamb and break it up with a spoon. Cook, stirring occasionally, until the lamb is browned and no pink remains, about 8-10 minutes. Drain off any excess fat. Season the lamb with salt and black pepper to taste. If desired, you can add a pinch of cumin or red pepper flakes for extra flavor.

   ⏱️ 15 minutes
4. 4

   Prepare the paprika butter: In a small saucepan, melt the butter over medium heat. Once melted, stir in the paprika. Cook for about 30 seconds until the paprika is fragrant and slightly darkened, but be careful not to burn it. Remove from heat immediately.

   ⏱️ 2 minutes
5. 5

   Assemble the dish: Spread a generous layer of the eggplant yogurt mixture onto the bottom of individual serving plates or a large platter. Create a slight well in the center. Spoon the cooked spiced lamb over the eggplant yogurt base. Drizzle the fragrant paprika butter generously over the lamb and the edges of the plate.

   ⏱️ 5 minutes
6. 6

   Serve immediately. Ali Nazik is best enjoyed hot, allowing the smoky eggplant, creamy yogurt, and savory lamb to meld together.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best smoky flavor, charring the eggplants directly over a gas flame is highly recommended.
• ✓Ensure your yogurt is thick and not watery. Straining it through cheesecloth for an hour can help if it's too thin.
• ✓The paprika butter is crucial for the authentic flavor and color. Do not skip this step and be careful not to burn the paprika.
• ✓Taste and adjust seasoning for both the eggplant mixture and the lamb before assembling.

🔄 Variations

• For a vegetarian version, substitute the lamb with sautéed mushrooms or crumbled firm tofu seasoned with similar spices.
• Increase the heat by adding a pinch of cayenne pepper or finely chopped fresh chili to the lamb mixture or the paprika butter.
• Serve with a side of bulgur pilaf or crusty bread for a complete meal.

🥗 Nutrition

Per serving