Turkish Ali Nazik (Smoked Eggplant & Lamb)

Step 1

Preheat oven to 450F.

Step 2

Wash the eggplant and dry it. Then, use a knife to pierce it 4-5 times all around.

Step 3

If you are using a gas stove to roast the eggplant, use tongs to hold each eggplant and place it on the open flame, rotating continuously on all sides until you achieve a dark char on the outside of the skin. Repeat with all the eggplant, then set aside to cool before you peel.

Step 4

If you are using the oven to roast the eggplant, start by placing a large cast iron skillet over medium heat on your stove. Using a cast iron skillet to char the eggplant first gives a deeper, and slightly smokey flavour. However, you can skip this step and roast right away.

Step 5

Place all the eggplants on the skillet and char each side for 5-7 minutes, rotating.

Step 6

Once each side has been charred, place on a foil lined sheet pan and bake for 35-40 minutes until it is soft and easily pricked with a fork. Set aside to cool.

Step 7

Meanwhile, strain the yogurt using a cheese cloth set over a mesh sieve and bowl. Strain for about 20 minutes to achieve a thicker consistency. You can also use labneh or thick greek yogurt instead, without straining.

Step 8

Tip: While the yogurt is straining and the eggplant is roasting, work on the lamb.

Step 9

Split open the cooled eggplant and scoop out the flesh into a mesh sieve set over a bowl to drain out the extra moisture. Press the eggplant flesh down and the juices will release. Discard the juices.

Step 10

Place the drained eggplant onto a cutting board and chop finely using a knife.

Step 11

Place the eggplant into a bowl with the strained yogurt, salt, pepper, and crushed garlic. Mix well and set aside.

Step 12

Heat olive oil in a large skillet over medium heat. Add the lamb pieces along with the salt, paprika and Aleppo pepper. Brown the meat on each side for 5-7 minutes.

Step 13

Add the diced red bell pepper, the tomato paste and the red pepper paste. Continue to cook for a few minutes.

Step 14

Add a few tablespoons of water to the skillet, then cover, lower the heat and continue to cook for 5-7 minutes until the lamb is very tender. Taste and adjust seasoning as needed.

Step 15

To assemble, spread the eggplant mixture on a platter, top with the lamb mixture and garnish with parsley. Serve with your favourite bread or flatbread.