Ali Nazik Kebab

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1 largewhole eggplant
• salt and pepper to taste
• 150 glamb or beef mince
• 25 gbutter
• 100 gplain yogurt (strained/thick)
• 1garlic clove, minced into a paste
• 1 tspred pepper flakes (pul biber)

Method

1. Pierce the whole eggplant with a fork. Roast it directly over an open flame or under a very hot broiler until the skin blackens and collapses.
2. Peel the charred skin off the eggplant. Finely mash the soft, smoky flesh.
3. In a bowl, mix the mashed eggplant with the cold plain yogurt and the garlic paste. Spread this cold puree evenly across a wide serving plate.
4. Heat the olive oil in a pan. Fry the minced meat until it browns, breaking it apart into very fine, crisp pieces.
5. Season the meat with salt, pepper, and a pinch of the red pepper flakes.
6. Spoon the hot minced meat directly over the center of the cold eggplant puree.
7. Melt the butter in a small pan until foaming, stir in the remaining red pepper flakes, and drizzle the red chili butter over the meat and yogurt.