Charred Eggplant with Spiced Lamb — Ali Nazik
Gaziantep regional dish of smoked charred aubergine whipped with garlic yogurt as a creamy bed, topped with spiced lamb saute and butter-bloomed pul biber, served with rice pilaf and bread.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both aubergines with a fork and pat lamb dry. Season lamb with half the salt and pepper. Dice onions, mince yogurt garlic, grate tomatoes and discard skin, chop parsley, measure rice and water.
Char
Set aubergines on a high gas flame or under a high broiler, turning every 3 minutes for 12–15 minutes until skin blackens and flesh fully collapses. Cover off heat 5 minutes to steam.
Saute
Heat olive oil in a wide skillet over medium-high heat 1 minute. Add lamb and onion, break up clumps, brown 7 minutes until lamb edges crisp and onion turns translucent.
Build 1
Stir tomato paste, pul biber, cumin, and remaining salt into lamb over medium heat 1 minute until darkened. Add grated tomato and simmer over low heat 6–7 minutes until sauce thickens and clings to meat.
Build 2
Off heat 3 minutes, peel charred aubergines and chop into rough paste. Whisk yogurt, yogurt garlic, and yogurt salt in a bowl, fold in warm aubergine until creamy. While stew simmers, melt rice butter in a saucepan over medium 30 seconds, add rice, toast 1 minute, pour hot water with salt, cover, cook over low 12 minutes until tender.
Bloom
Melt butter with bloom pul biber over medium-high heat 60 seconds until red and fragrant.
Plate
Spread aubergine yogurt across two warm plates, ladle lamb stew over centre of each, drizzle red butter on top, scatter parsley, serve rice pilaf and flatbread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.