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–+ servings
Eggplant and yogurt mixture in a teal and black bowl topped with cooked lamb or veal and red peppers and parsley on a black round tray with flat bread to the side, a metal spon to the side and small bowls with cracked pepper and parsley on a teal and white background
5 from 3 ratings

Turkish Ali Nazik (Smoked Eggplant & Lamb)

Yield: 6 people
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Author: Amina Al-Saigh
Succulent lamb or veal tops a smokey and creamy eggplant yogurt dip. Scoop with your favourite flatbread to get all the flavours in one bite!
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Ingredients
 

For the Eggplant

  • 3 eggplants, medium
  • 1 cup strained yogurt, or greek yogurt/labneh
  • 1.5 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 large clove garlic, crushed (more per preference)

For the Lamb:

  • 450 grams boneless lamb or veal , cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon aleppo pepper
  • 1/2 large red bell pepper, diced
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste
  • A few tablespoons of water

Instructions
 

For the Eggplant

  • Preheat oven to 450F.
  • Wash the eggplant and dry it. Then, use a knife to pierce it 4-5 times all around.
  • If you are using a gas stove to roast the eggplant, use tongs to hold each eggplant and place it on the open flame, rotating continuously on all sides until you achieve a dark char on the outside of the skin. Repeat with all the eggplant, then set aside to cool before you peel.
  • If you are using the oven to roast the eggplant, start by placing a large cast iron skillet over medium heat on your stove. Using a cast iron skillet to char the eggplant first gives a deeper, and slightly smokey flavour. However, you can skip this step and roast right away.
  • Place all the eggplants on the skillet and char each side for 5-7 minutes, rotating.
  • Once each side has been charred, place on a foil lined sheet pan and bake for 35-40 minutes until it is soft and easily pricked with a fork. Set aside to cool.
  • Meanwhile, strain the yogurt using a cheese cloth set over a mesh sieve and bowl. Strain for about 20 minutes to achieve a thicker consistency. You can also use labneh or thick greek yogurt instead, without straining.
  • Tip: While the yogurt is straining and the eggplant is roasting, work on the lamb.
  • Split open the cooled eggplant and scoop out the flesh into a mesh sieve set over a bowl to drain out the extra moisture. Press the eggplant flesh down and the juices will release. Discard the juices.
  • Place the drained eggplant onto a cutting board and chop finely using a knife.
  • Place the eggplant into a bowl with the strained yogurt, salt, pepper, and crushed garlic. Mix well and set aside.

For the Lamb

  • Heat olive oil in a large skillet over medium heat. Add the lamb pieces along with the salt, paprika and Aleppo pepper. Brown the meat on each side for 5-7 minutes.
  • Add the diced red bell pepper, the tomato paste and the red pepper paste. Continue to cook for a few minutes.
  • Add a few tablespoons of water to the skillet, then cover, lower the heat and continue to cook for 5-7 minutes until the lamb is very tender. Taste and adjust seasoning as needed.

To serve

  • To assemble, spread the eggplant mixture on a platter, top with the lamb mixture and garnish with parsley. Serve with your favourite bread or flatbread.

Notes

  • Instead of straining regular whole yogurt, you can use thick greek yogurt or labneh.
  • Instead of charring the eggplant on a cast iron skillet, you can skip to roasting it right away. The cast iron skillet will add a deeper flavour and slight smokiness but it does take longer.
  • Using a burner on a gas stove to char the eggplant and cook it will result in the most smokey flavour.
  • You can use veal instead of lamb; both will yield tender and delicious results.
Serving: 1g, Calories: 250kcal, Carbohydrates: 17g, Protein: 21g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.002g, Cholesterol: 50mg, Sodium: 1059mg, Potassium: 859mg, Fiber: 7g, Sugar: 10g, Vitamin A: 604IU, Vitamin C: 25mg, Calcium: 69mg, Iron: 2mg
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