Ali Nazik

5 from 7 votes

Ali Nazik is a Turkish kebab dish from Gaziantep made with smoky eggplant mixed with garlicky yogurt and topped with spiced ground lamb. Serve it with Turkish rice, warm flatbread, roasted vegetables, or a simple salad.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Turkish

Diet: Gluten Free

Servings: portions

Calories: 673kcal

Author: Ayla Clulee

Ingredients

4 medium eggplants (2 ⅕ lbs/1 kilo)
7 oz thick strained yoghurt or Greek yoghurt (200 grams)
1 ⅓ lbs ground lamb (600 grams)
1 tablespoon olive oil (optional)
2 onions (finely diced)
2 cloves garlic (finely chopped)
1 tablespoon tomato paste
½ tablespoon red pepper paste
½ teaspoon chilli flakes
½ teaspoon freshly ground black pepper
1 teaspoon salt
⅓ cup water

For Garnishing

1 bell pepper (cut in wedges)
1 red onion (cut in wedges)
1 tomato (cut in wedges)
½ tablespoon olive oil
1 tablespoon chopped parsley

US Customary - Metric

Instructions

Prepare the Eggplant Yogurt Base

Prick each eggplant a few times with a toothpick or the tip of a knife.
Place the eggplants directly over a gas flame or BBQ and cook until the skins are charred and the flesh is soft, turning them often with tongs.
Alternatively, preheat the oven to 390°F (200°C) and roast the eggplants for 30 to 40 minutes, until the skins are wrinkled and the flesh is very soft.
Place the cooked eggplants in a bowl and let them cool slightly.
Peel off the skins and discard any large seed pockets.
Finely chop the eggplant flesh, then place it in a sieve for a few minutes to drain excess liquid.
Mix the chopped eggplant with the yogurt, garlic, and ½ teaspoon salt.
Set aside while you prepare the lamb topping.

Prepare the Garnish

Preheat the oven to 390°F (200°C).
Place the bell pepper, red onion, and tomato wedges in a small baking dish.
Drizzle with ½ tablespoon olive oil and sprinkle with a little salt and black pepper.
Roast for 15 minutes, or until lightly browned and softened.

Prepare the Lamb Topping

Place a large skillet or wok over medium heat.
Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks.
Add the olive oil only if the lamb is very lean or the pan looks dry.
Add the diced onions and cook until soft and translucent.
Stir in the garlic and cook for another minute, stirring often.
Add the tomato paste, red pepper paste, chili flakes, black pepper, and ½ teaspoon salt. Cook for 2 to 3 minutes, stirring often.
Add the water, bring to a gentle simmer, and cook for another few minutes until the lamb is juicy but not watery. Remove the pan from the heat.

Plate and Serve

Spoon the eggplant yogurt base onto a large serving platter or individual plates.
Top with the warm lamb mixture and spoon any pan juices over the meat.
Garnish with the roasted vegetables and chopped parsley.
Serve straight away with Turkish rice, pita, lavash, bazlama, or salad.

Notes

Prick the eggplants before cooking so steam can escape, and they do not burst.
Cook the eggplants until they fully collapse, as undercooked eggplant will not give you a soft, smoky base.
Cooking the eggplants over a gas flame, BBQ, or open fire gives the best smoky flavor, but the oven works when needed.
Drain the chopped eggplant before mixing it with yogurt so the base does not turn watery.
Let the eggplant cool slightly before adding the yogurt, as very hot eggplant can make the yogurt split.
Use thick strained yogurt or full-fat Greek yogurt for the creamiest base.
Ground lamb makes this recipe quicker, but you can use small-diced lamb for a more traditional version.
Cook the tomato paste and red pepper paste for a couple of minutes before adding water so they lose their raw taste.
Store leftovers in the refrigerator for up to 3 days, ideally with the eggplant yogurt base and lamb topping in separate containers.
I do not recommend freezing Ali Nazik once mixed with yogurt, but you can freeze plain charred eggplant separately.

Nutrition