Turkish · Lunch · Dinner
Ali Nazik Kebab
Ali Nazik Kebabı
Charred eggplant is mashed into a garlicky yogurt purée and topped with lean lamb simmered with tomato, pepper and warm spices. It's a smoky, creamy Gaziantep favourite made lighter with low-fat yogurt and just a little oil.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 28% · Fat 43% · Protein 29%
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Ingredients
For 4 servings- 4 medium1,000 geggplants
- 1 tbsp15 glemon juice
- 1 1/4 cups300 gplain low-fat yogurt
- 2 cloves, grated6 ggarlic
- 1 tsp, divided6 gsalt
- 400 glean ground lamb
- 1 tbsp14 golive oil
- 1 small, finely chopped70 gonion
- 1, finely chopped40 glong green pepper
- 1 tbsp16 gtomato paste
- 2 medium, grated or finely diced200 gtomatoes
- 1 tspground cumin
- 1 tspAleppo pepper (pul biber)
- 1/2 tspblack pepper
- 1/4 cup60 gwater
- 1 tsp5 gbutter (optional)
- 2 tbsp, chopped5 gfresh parsley
Steps
- 1
Prick the eggplants a few times with a fork.
- 2
Char the eggplants directly over a gas flame, on a grill, or under a hot broiler, turning often, for 15-20 minutes until the skins are blackened and the flesh is completely soft.
- 3
Place the eggplants in a bowl, cover and let them steam for 5 minutes.
- 4
Peel off the charred skin, drain the flesh in a sieve for a few minutes, then chop it finely.
- 5
Mix the eggplant with the lemon juice, yogurt, garlic and half the salt; keep at room temperature.
- 6
While the eggplants char, heat the olive oil in a frying pan over medium heat and cook the onion and green pepper for 5 minutes until soft.
- 7
Add the ground lamb and cook, breaking it up, for 6-8 minutes until browned.
- 8
Stir in the tomato paste, cumin, Aleppo pepper, black pepper and remaining salt and cook for 1 minute.
- 9
Add the tomatoes and water and simmer for 8-10 minutes until saucy and the lamb reaches 71 °C / 160 °F.
- 10
Spread the eggplant yogurt on a platter and spoon the lamb over the centre.
- 11
If using, melt the butter and drizzle it over the top.
- 12
Scatter with parsley and serve warm.
Swaps, storage and make-ahead
Swaps
- Use lean ground beef or ground turkey instead of lamb if lamb is hard to find; if using turkey, simmer until it reaches 74 °C / 165 °F.
- Swap the low-fat yogurt for plain Greek yogurt for a thicker, tangier purée.
- For a dairy-free version, use a plain unsweetened dairy-free yogurt and replace the butter with a drizzle of olive oil.
- For a vegetarian version, replace the lamb with cooked brown lentils simmered in the same tomato and spice sauce.
Storage
Refrigerate the lamb and the eggplant yogurt in separate airtight containers within 2 hours and use within 3 to 4 days. Reheat only the lamb until steaming hot and serve the yogurt cool or at room temperature; don't freeze the eggplant yogurt, as it turns watery.
Make ahead
Char, peel and drain the eggplants up to 2 days ahead and keep them covered in the fridge, then mix in the yogurt, garlic and lemon shortly before serving. The lamb sauce can be cooked a day ahead and reheated until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (534 g) | Per 100 g | |
|---|---|---|
| Calories | 363 kcal | 68 kcal |
| Protein | 27.9 g | 5.2 g |
| Carbohydrates | 26.3 g | 4.9 g |
| of which sugars | 17.1 g | 3.2 g |
| Fiber | 9.1 g | 1.7 g |
| Fat | 17.9 g | 3.4 g |
| of which saturated | 6.2 g | 1.2 g |
| Sodium | 705 mg | 132 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
