It's Turkish week on The Chefs' Line, and of course, we've been drooling over the wonderful plates that have come to life. Anason's Head Chef Somer Sivrioglu calls eggplant Turkey's "adopted vegetable". Alongside lamb, we think these two are a match made in heaven and they sure know how to run a delicious muck when they're both in the kitchen.
Get your flavour on with these 8 recipes... yes, they ALL have lamb and eggplant. #2017goals
Perfect with a cold beer in hand, this traditional recipe is reminiscent of Anason's Head Chef Somer Siviroglu's trip to Gaziantep in Turkey, an area dishing up these rich kebabs.
What's better than eggplant and lamb? It's eggplant, lamb and pastry thanks to this Shane Delia recipe. Yep, this smoked eggplant mayo recipe will make more than you need, but that is absolutely not a bad thing.
A Turkish take on stuffed eggplants, this recipe calls on some spice assistance from cinnamon and biber salcasi (pepper paste).
The longer you marinate, the richer the lamb. The weekend cannot come quick enough to cook up this bowl of eggplant puree with low and slow lamb.
Chunks of meltingly sweet lamb inspired by the Turkish kebab. This interpretation uses eggplant instead of bread and doesn’t require a rotisserie to cook the lamb. So it makes for a quick and easy weeknight meal.
This is a rich and satisfying Ottoman dish of lamb stew on a bed of aubergine and cheese, and it smells progressively more delicious as it slowly cooks, making it harder and harder to resist dipping a corner of bread into the pot!
Written by Farah Celjo.
Have we got your attention and your tastebuds? This week, The Chefs' Line is all about Turkish cuisine. Tune in 6pm weeknights to SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
Muhammara is a classic Turkish dip made from roasted capsicum and walnuts. I finely chops the ingredients for the muhammara using a Turkish zirkh, a very large mezzaluna-style knife that preserves the fresh taste of the capsicum, but you can use a mezzaluna, regular knife or food processor, too.
This moreish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.