Ali Nazik
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 portions
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Calories
640 kcal
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Course
Main Course
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Cuisine
Turkish
Ali Nazik
Description
Ali Nazik combines soft roasted eggplants with thick strained yogurt to create a smooth, smoky purée. The eggplants are charred over a burner, BBQ, or oven until tender with a blackened skin, then peeled and drained to remove any bitterness before blending with yogurt and seasoning.
The lamb topping is cooked with onions, garlic, tomato paste, red pepper paste, and spices, providing a spicy and savory contrast to the creamy eggplant base. This cooked mixture is spooned onto the warm yogurt-eggplant, creating a dish with complex textures ranging from silky to tender minced meat.
The dish is often garnished with oven-roasted bell peppers, tomatoes, and onions drizzled with olive oil and sprinkled with chopped parsley, enhancing its presentation and adding fresh, roasted vegetable notes.
Use toothpicks to gently prick the eggplants before roasting to prevent bursting. The lamb can be substituted with other ground or diced meats. Roasting vegetables simultaneously saves time, and the smoky flavor of the eggplant remains the dish’s highlight.
Ingredients
- 4 eggplant 1 kilo
- 200 g thick strained yoghurt or Greek yoghurt
- 600 g Minced lamb
- 1 tablespoon olive oil (optional)
- 2 onion finely diced
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste
- ½ teaspoon chili flakes
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt (½ teaspoon for the aubergine purée and ½ teaspoon for the lamb sauté)
- 100 ml water
For Garnishing
- 1 bell pepper (cut in wedges)
- 1 red onion (cut in wedges)
- 1 tomato (cut in wedges)
- ½ tablespoon olive oil
- 1 tablespoon parsley chopped
Instructions
Prepare the Aubergine Base
- To prevent the eggplants from bursting, prick each one with a toothpick a few times and place them on a gas burner or BBQ.
- Cook them until soft and the skin is charred while turning them frequently.
- Alternatively, preheat your oven to 200 °C and bake the eggplants for 30-40 minutes until the skin is charred and the flesh is soft.
- Place them in a bowl and then let them cool down.
- Peel the eggplants and discard the seeds if there are any.
- Finely chop the eggplants and then place them in a sieve to get rid of their bitter water.
- Stir the eggplants along with the ½ teaspoon of salt into the yogurt, and set them aside.
- Keep the base warm while cooking the lamb topping.
Prepare the Garnish
- Preheat your oven to 200° C (390° F). You can roast your vegetables while cooking the eggplants.
- Place the peppers, onions, and tomatoes in an oven dish.
- Drizzle some olive oil on the vegetables and sprinkle some salt.
- Place the dish in the oven and roast the vegetables for 15 minutes, until they are lightly browned and soft.
Prepare the Lamb Topping
- Place a wok or a large pan on medium heat.
- When the pan is hot, add the lamb mince. Cook it until brown, breaking it down into small pieces with a wooden spoon.
- Add olive oil if needed and then sauté the onions until soft and translucent without browning them.
- Stir in the garlic and then sauté for another minute, stirring continuously, without burning the garlic.
- Add the tomato paste, red pepper paste, chili flakes, freshly ground black pepper, and another ½ teaspoon of salt.
- Cook for a few minutes and then add water, bring it to a boil and cook for another couple of minutes.
- Remove the pan from the heat and build your kebab dish.
Plate, Garnish and Serve Ali Nazik Kebab
- Spoon ¼ of the eggplant base into a plate and spread it evenly.
- Place ¼ of the lamb topping on top of the eggplants purée, and drizzle the remaining juices over the meat.
- Garnish the plate with roasted vegetables and sprinkle on some chopped parsley.
Notes
- Prick eggplants with toothpicks before roasting to avoid bursting.
- Roasting eggplants over fire imparts signature smokiness, but oven roasting is an alternative.
- Ground lamb is traditional, but beef or chicken mince and diced meats can also be used.
- Roast garnish vegetables concurrently to streamline preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 742mg | 31% |
| Potassium | 1782mg | 38% |
| Fiber | 17g | 68% |
| Sugar | 24g | 48% |
| Vitamin A | 1606IU | 32% |
| Vitamin C | 63mg | 70% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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