Entree: Türkiye – Alinazik (Smoky roasted eggplant purée mixed with yogurt and topped with spiced minced lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 medium eggplants (about 1.25 lb / 575 g)
- 2 cups (480 ml) plain strained yogurt
- 2 garlic cloves, minced
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (2 g) pul biber (Aleppo pepper) or sweet paprika
- 1/2 tsp (3 g) ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional: lemon wedges for serving

Instructions

1. Preheat your broiler or grill to high. Prick eggplants with a fork and place directly under the broiler or on the grill; roast and turn occasionally until skins are deeply charred and flesh is very soft, about 20–30 minutes.
2. Let eggplants cool slightly, then peel and discard skins; scoop flesh into a colander and drain 10 minutes. Chop or roughly mash the flesh, then transfer to a bowl and set aside to cool.
3. Stir together the strained yogurt and minced garlic in a bowl; season with salt and pepper. Fold the cooled eggplant into the yogurt until well combined and adjust seasoning. Transfer mixture to a serving platter and spread into an even layer.
4. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add ground lamb and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.
5. Stir in tomato paste, cumin, and half of the pul biber or paprika; cook 2–3 minutes more to develop flavor. Season the lamb with salt and pepper and remove from heat.
6. In a small saucepan melt the butter and stir in the remaining pul biber or paprika for a quick flavored butter; remove from heat.
7. Spoon the spiced lamb over the eggplant-yogurt base. Drizzle the melted spiced butter over the lamb and garnish with chopped parsley. Serve warm with lemon wedges and flatbread or rice.