Entree: Turkey – Southeastern Anatolia – Alinazik Kebabı (Charred eggplant and garlicky yogurt purée topped with seasoned grilled lamb kebab)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
15 min
Additional
10 min
Total
55 min
Ingredients
- 3 medium eggplants, approx. 2 lb (900 g)
- 2 cups (480 ml) plain full-fat yogurt, strained if possible
- 3 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 small onion, finely grated and squeezed dry, approx. 3 oz (85 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) Aleppo pepper or crushed red pepper (adjust to heat preference)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- Fresh parsley, chopped (for garnish)
- Sumac or additional paprika (for garnish)
Instructions
1. Preheat a grill, broiler, or gas flame to high. Pierce the eggplants with a fork and roast directly over the flame or under the broiler, turning occasionally, until skins are charred and flesh is very soft, about 20–30 minutes. Transfer to a bowl, cover to steam for 10 minutes, then peel and drain excess liquid; mash the flesh coarsely.
2. In a bowl, combine the mashed eggplant with yogurt, minced garlic, 1 tsp salt, and 2 tbsp (30 ml) olive oil. Adjust seasoning and set aside in the refrigerator to meld while you prepare the kebab.
3. In a mixing bowl, combine ground lamb, grated onion (squeezed of liquid), cumin, paprika, black pepper, and Aleppo pepper. Mix gently but thoroughly, then shape into long kebabs on skewers or into elongated patties about 4–5 in (10–12 cm) long.
4. Brush kebabs lightly with olive oil and grill or pan-sear over medium-high heat until well browned and cooked through, about 8–10 minutes total, turning to brown evenly.
5. In a small saucepan, melt butter with 1 tbsp (15 ml) olive oil and a pinch of paprika or Aleppo pepper to make a spiced butter drizzle; keep warm.
6. To serve, spread a generous layer of the eggplant-yogurt purée on each plate, place kebabs atop, drizzle with the spiced butter, and sprinkle with chopped parsley and a little sumac or paprika. Serve warm.
