Ali Nazik (Turkish-Style Roasted Eggplant Topped With Lamb Stew) Recipe

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(Serves About 2-4)

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Ingredients​

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For the Lamb:

• ½ Lamb Leg (Diced to 1-1½ inch Pieces)

• 1 White Onion (Fine Dice)

• 4 Cloves Garlic (Minced)

• 1 Tsp Aleppo Pepper

• 4 Plum Tomatoes (Minced)

• 1 Tsp Tomato Paste

• 1 Red Bell Pepper (Medium Dice)

• 2 Tablespoons Vegetable Oil 

• 3 Tsp Unsalted Butter

• 1 Cup Water

• Kosher Salt (To Taste)

• Ground Black Pepper (To Taste)

 

For the Eggplant:

• 4 Eggplant (Baked or Roasted)

• 1 Carton Greek Yogurt (Strained)

• 2 Tsp Extra Virgin Olive Oil

• 3 Large Garlic Cloves (Minced)

• Kosher Salt (To Taste)

• Ground Black Pepper (To Taste)

 

For the Garnish:

• 2 Tsp Extra Virgin Olive Oil (for the top of the dish)

• ¼ Bunch Parsley (Chopped)

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Instructions​​

 

For the Lamb Stew:

1. Add the vegetable oil to a medium heat frying pan, allow the temperature to rise to a medium heat.

2. Add the unsalted butter, and allow to cook until it has foamed.

3. Add the white onion, and cook for 4 minutes.

4. Add the garlic, and cook for 3 minutes.

5. Add the Aleppo Pepper, and cook for 2 minutes.

6. Add the tomato, and cook for 2 minutes.

7. Add tomato paste, and season with salt and black pepper. Combine and cook for 3-4 minutes.

8. Add the red peppers, and cook for 2 minutes.

9. Add the lamb, and water. Combine and put a lid on pan. Leave to cook until the lamb is cooked.

10. Remove the lid and let the sauce reduce until it is just coating the meat.

 

For the Eggplant:

1. Pre-heat the oven to 350°F.

2. Slice the eggplant from the top to bottom so that each eggplant is split into two.

3. Cover all the sides with olive oil and season with salt and pepper.

4. Place with the skin upwards in the oven.

5. After 20 minutes, turn the eggplant over so the flesh is pointing up.

6. After 20 minutes, take the eggplant out of the oven and allow to cool.

7. When cooled, remove the flesh from the skins and chop up the flesh to a fine paste.

8. While the eggplant is cooking, strain the yogurt by placing it in a cheesecloth then tie it with string. Either hang it over the sink as it strains, or leave it on a sieve.

9. Once strained, take the yogurt out of the cheesecloth, and mix it with olive oil, garlic, salt and pepper.

10. Add the eggplant to the yogurt mix and combine until it is to the consistency you would like.

 

To Serve:

1. Find a suitable bowl and place the eggplant mixture on the bottom.

2. Add lamb on top of the eggplant mixture.

3. Cover with parsley.

4. Add olive oil.