Ali Nazik

Preparation

1. 01

   Roast in a preheated oven at 220°C for 35-40 minutes, until the skins are completely charred and the flesh is tender.

   Pierce the eggplant skins in a few places with a fork. Place on a baking sheet.

2. 02

   Whisk until smooth.

   While the eggplants are roasting, place the strained yogurt in a bowl. Finely mince 2 cloves of garlic and add. Mix with salt and lemon juice.

3. 03

   About 8-10 minutes, until the meat releases its juices and they evaporate.

   Heat the olive oil in a wide skillet. Add the lamb cubes and sauté over high heat until browned on all sides.

4. 04

   Cook, stirring, until the tomato paste caramelizes.

   Add the tomato paste and sauté with the meat for 2 more minutes. Sprinkle with black pepper and remove from heat.

5. 05

   Let the eggplants cool until they can be handled.

   Remove the roasted eggplants from the oven and let them rest for 10 minutes. Peel off the skins and mash the flesh with a fork until puréed.

6. 06

   Achieve a smooth, velvety consistency.

   Add the remaining 2 minced cloves of garlic and half of the yogurt mixture to the eggplant purée and mix well.

7. 07

   The eggplant base should be spread in the center of the plate, with the meat distributed evenly on top.

   Spread the eggplant-yogurt mixture on a serving plate. Place the sautéed lamb on top.

8. 08

   Until the butter foams and the red pepper flakes become fragrant, being careful not to burn.

   Melt the butter in a small skillet. Add the crushed red pepper flakes and sauté for 30 seconds. Drizzle this sauce over the dish.