Dinner · 60 min · turkish

Ali Nazik (Lamb over Garlicky Yogurt-Eggplant)

This is the kind of Turkish dinner you’ll make on repeat — ground lamb and eggplants, 60 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Ground lamb
• 2 large Eggplants
• 1.5 cups Greek yogurt
• 3 cloves Garlic
• 3 tbsp Butter
• 2 tsp Paprika
• 1 tbsp Tomato paste
• 2 tsp Salt
• 0.25 cup Parsley

Steps

1. Char the eggplants over flame or under the broiler until blackened and collapsed, about 20 minutes. Peel and chop the smoky flesh, squeezing out excess liquid.
2. Fold the warm eggplant into the yogurt with grated garlic and salt. The mixture should be cool enough not to make the yogurt grainy — warm, not hot.
3. Brown the ground lamb in a hot pan, breaking it into small crumbles. Stir in the tomato paste, paprika, and salt, and cook until the lamb is crisp at the edges.
4. Spread the yogurt-eggplant base thickly on a platter and pile the hot spiced lamb over the center.
5. Melt the butter until foaming and drizzle it sizzling over the lamb at the table.
6. Scatter parsley and serve at once with flatbread — each bite should carry cool garlicky yogurt and hot crisp lamb together.

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