Ali Nazik Kebabı

Stewed Meat on Bed of Creamy Eggplant  

Creamy Eggplant Ingredients:

• 4-5 Slender Eggplants
• 1 ¾ c. Plain Yogurt, Thick Style
• 2 Cloves Garlic, crushed
• ¼ tsp. Salt

Stewed Meat Ingredients:

• 1 lb. Meat Cubes (Beef or Lamb)
• 2 T. Butter
• 2 T. Tomato Paste
• 1 tsp. Thyme
• ½ tsp. Red Pepper Flakes
• ½ tsp. Black Pepper
• ½ tsp. Salt
• ½ c. Water

1. Wash Eggplants, but do not remove stem or peel. Stab with a fork in a few spots to create some holes. Place on the oven or grill rack to roast until tender.
2. While Eggplant is roasting prepare the rest of the creamy eggplant ingredients: in a medium bowl combine Yogurt, Garlic and Salt. Set aside. (Do not refrigerate, allow to stand at room temperature.)
3. Place the Meat Cubes in a frying pan to brown. If necessary add a tiny bit of water to begin the cooking process, then cover and allow to cook in its own juices.
4. When the Meat is fully browned but still simmering on the stove mix in the Butter, Tomato Paste, Seasonings and Water. Cover and allow to simmer until nice and tender.
5. When Eggplants are tender, remove from oven/grill and allow to cool slightly (just until cool enough that you can work with them without burning your fingers).
6. Cut off the stems and gently remove the peels, or split them open and use a fork to gently lift the cooked eggplant out of the charred skins. Place all of the Eggplant on a cutting board and chop it finely. (The peels and stems get discarded.)
7. Add the Eggplant pieces (which will resemble more of an Eggplant mash) to the bowl with the Yogurt. Mix well to blend. Arrange a nice “bed” of the Creamy Eggplant mixture onto each dinner plate.
8. Top with a nice serving of the Stewed Meat in the center and serve immediately.

Here’s a picture of the roasted eggplants just before I scooped all of the insides out

Adding the Eggplant to the Yogurt mixture