Name: Ali Nazik
Total time: 70 min
Yield: 4
Ingredients: 3 pc Aubergine medium-sized, for charring; 400 g Diced lamb shoulder or leg, cut into small cubes; 250 g strained yoghurt thick and creamy, preferably Turkish-style; 4 clove Garlic finely chopped; 50 g butter; 2 tbsp tomato purée; 2 tbsp Olive oil; 1 tsp salt; 1 tsp chilli flakes; 1 tbsp Lemon juice; 1/2 tsp black pepper

Preparation

Char in a preheated oven at 220°C for 35-40 minutes, until the skins are completely blackened and the insides are tender.
Prick the aubergines in several places with a fork. Place them on a baking tray.
Whisk until smooth.
While the aubergines are charring, place the strained yoghurt in a bowl. Finely chop 2 cloves of garlic and add them. Season with salt and lemon juice and mix.
Approximately 8-10 minutes, until the meat has released and reabsorbed its juices.
Heat the olive oil in a wide pan. Add the lamb cubes and sauté over high heat until browned on all sides.
Cook, stirring, until the paste has caramelised.
Add the tomato paste and sauté with the meat for a further 2 minutes. Season with black pepper and remove from the heat.
Leave until the aubergines are cool enough to handle.
Remove the charred aubergines from the oven and leave to rest for 10 minutes. Peel off the skins and mash the flesh with a fork until smooth.
Aim for a smooth, velvety consistency.
Add the remaining 2 cloves of chopped garlic and half of the yoghurt mixture to the aubergine purée and stir well.
The aubergine base should be spread to the centre of the plate, with the meat distributed evenly over the top.
Spread the aubergine and yoghurt mixture over a serving plate. Arrange the sautéed lamb on top.
Until the butter is foaming and the chilli flakes are fragrant, taking care not to burn them.
Melt the butter in a small pan. Add the chilli flakes and sauté for 30 seconds. Drizzle this sauce over the dish.

Language

Ali Nazik

Nutrition

Ingredients

Preparation

Char in a preheated oven at 220°C for 35-40 minutes, until the skins are completely blackened and the insides are tender.

Whisk until smooth.

Approximately 8-10 minutes, until the meat has released and reabsorbed its juices.

Cook, stirring, until the paste has caramelised.

Leave until the aubergines are cool enough to handle.

Aim for a smooth, velvety consistency.

The aubergine base should be spread to the centre of the plate, with the meat distributed evenly over the top.

Until the butter is foaming and the chilli flakes are fragrant, taking care not to burn them.

Open recipe in EatSen