Kebab ali nazik is one of the most popular dishes in Turkey with grilled kebab meat on top of a thick eggplant and yoghurt sauce. This homestyle version uses lamb mince for a very simple family dinner.
- 2 large eggplants
- 2 garlic cloves, unpeeled
- 2 tbsp olive oil
- 500 g lamb mince
- 1 red capsicum, finely chopped
- 1 tbsp tomato paste
- 1 tbsp Turkish hot pepper paste
- 1 tsp hot paprika
- salt and black pepper
- 50 g butter
- 600 ml thick Greek yoghurt
- finely chopped parsley and warm pita bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a barbecue chargrill or grill pan over medium heat. Grill the whole eggplant and garlic cloves, turning occasionally, for about 30 minutes or until the eggplant is softened and cooked through. Remove from the heat.
- Cut the eggplants in half and scoop out the flesh. Squeeze the flesh out of the garlic skins. Roughly chop the eggplant together with the garlic and allow to cool slightly.
- Heat the oil in a large frying pan over high heat. Add the mince and cook, breaking up any lumps with a spoon, for about 3 minutes or until browned. Add the capsicum, tomato paste and hot pepper paste and stir to combine well. Cook until the capsicum has softened slightly, then add the paprika and season well with salt and pepper.
- Add the butter and cook for a further 3-5 minutes.
- Mix with the yoghurt into the eggplant and season well with salt. Spread the eggplant mixture on a large serving plate and top with the lamb mince. Scatter with parsley and serve with pita.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.