Alinazik Kebab with Creamy Eggplant and Ground Meat

Ingredients

• 500g (1.1 lb) ground lamb and beef mixture 500g (1.1 lb) ground lamb and beef mixture
• 2 large eggplants 2 large eggplants
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup plain yogurt 1/4 cup plain yogurt
• 2 tablespoons melted butter 2 tablespoons melted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 8g (4g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Pierce the eggplants with a fork and grill them until the skin is charred and the flesh is soft. Remove from the grill and let them cool.
3. 3.
   Peel the eggplants and mash the flesh with a fork or blend it in a food processor until smooth. Set aside.
4. 4.
   In a bowl, combine the ground meat, minced garlic, cumin, paprika, salt, and black pepper. Mix well.
5. 5.
   Shape the meat mixture into small kebab patties or skewer them.
6. 6.
   Grill the kebabs for about 4-5 minutes on each side, or until cooked through.
7. 7.
   In a separate bowl, mix the yogurt with a pinch of salt.
8. 8.
   To serve, spread the eggplant puree on a serving platter. Place the grilled kebabs on top of the puree. Drizzle with melted butter and garnish with fresh parsley. Serve with a side of yogurt.

Treat your ingredients with care...

• Eggplants — Make sure to grill the eggplants until they are completely soft and the skin is charred. This will give the dish a smoky flavor. If you don't have a grill, you can also roast the eggplants in the oven at 200°C (400°F) for about 30 minutes.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meat mixture.
• If you prefer a smoother texture for the eggplant puree, pass it through a fine-mesh sieve after blending.
• Serve Alinazik Kebab with warm pita bread or rice pilaf for a complete meal.
• You can also add grilled vegetables, such as bell peppers and tomatoes, to the dish for added flavor and color.
• Leftover Alinazik Kebab can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve Alinazik Kebab hot, with a side of yogurt and a fresh salad. It pairs well with a glass of Turkish tea or a refreshing lemonade.

Presentation advice

To enhance the presentation, arrange the grilled kebabs on top of the creamy eggplant puree in an artistic manner. Drizzle the melted butter over the kebabs and garnish with a sprinkle of paprika and fresh parsley.