Ali Nazik exemplifies the real tender juicy lamb chunks placed over the warm fire-roasted eggplant with yogurt mixture. The topmost part is garnished with spicy pan juices, oil, melted butter, fire roasted pepper and tomato pieces. It is best served with pide or Turkish flat bread.
For the Eggplant Mash:
4 medium Japanese eggplants
2 cloves garlic
1 cup plain or Greek yogurt
1/2 teaspoon black pepper
1 teaspoon salt
For the Meat Topping:
1/2 pound lamb
- tablespoons butter
1 sweet green pepper
- teaspoon red pepper paste or tomato paste
- tablespoons vegetable oil 1/2 teaspoon black pepper 1 teaspoon salt
2 to 3 tablespoons water Garnish:
Chopped fresh parsley
Wash the eggplants and pierce all over with a toothpick or a thin skewer.
Heat up a coal fire or gas grill and place the eggplants over it. Roast until the eggplants collapse and turn to cook the other side.
Wash the tomato and pepper and cut them into quarters. Grill them next to the eggplants, turning once, until both sides are browned.
Meanwhile, chop the lamb into bite-sized chunks as small as the kidney beans.
Melt in a skillet the 2 tablespoons butter and cook the lamb until tender and the juice are released naturally.
While cooking the lamb, add the pepper paste, pepper, salt and vegetable oil, covering the pan and simmer on low heat. Continue cooking the lamb on a gentle simmer until very tender, adding a few teaspoonful of water if needed.
While doing this, it is assumed that the eggplants are now soft, remove them from the grill, and then run a knife down its entire length and open up.
Scoop the flesh and mix with the plain or Greek yogurt with salt and pepper.
To serve the Ali nazik, cover the entire bottom of your serving platter with the warm eggplant and yogurt mixture. Place a spoonful of the meat mixture on top.
Drizzle with oil and pan juices on top. Add extra melted butter for extra flavor and garnish with the grilled tomato and pepper pieces.
Sprinkle with a pinch of chopped parsley. Enjoy!
Nutritional Information: 299 calorie; 17.6 g fat (7.1 g saturated fat); 70 mg cholesterol; 1338 mg sodium; 12.5 g carbohydrate; 3 g dietary fiber; 8.7 g total sugars; 21.1 g protein