Ali Nazik

One of Gaziantep's most famous eggplant dishes. Serves 3-4.

Ingredients

• Boneless lamb 750 g
• Eggplant 1250 g
• Melted butter 100 g
• Strained yogurt 450 g (if straining yourself, use 900 g regular yogurt)
• Garlic 3-4 cloves
• Paprika powder 1 tsp
• Salt, black pepper

Method

1. 1.First, place the yogurt in a strainer to drain the excess water.
2. 2.Bake the eggplants in a preheated 180°C oven for 15–20 minutes. Then cover them for 5 minutes and peel.
3. 3.Do not delay peeling, as the eggplants can darken and look unappetizing. Mash the eggplants, add the strained yogurt and garlic, and mix. Season with salt to taste.
4. 4.Cut the meat into small cubes and cook in its own juices in a dry pan over medium heat with the lid on. Estimated cooking time is 10-15 minutes.
5. 5.Once the meat is cooked, add salt, black pepper, garlic, butter, and paprika, and fry for another 1–2 minutes.
6. 6.Finally, serve the meat over the eggplant mixture and enjoy!