Ali Nazik
You can make this beautiful dish for both guests and your family. It is the most practical method to roast the eggplants in advance and heat and plate them at the time of service.
This beautiful (ala) delicious dish (nazik), made with eggplant, yogurt and meat, belongs to Gaziantep cuisine. When one thinks of the individual materials, one can never imagine such harmony.
Eggplant dishes and kebabs are very popular. The harmony of roasted eggplant with meat is indisputable. In this dish, garlic yogurt is combined with eggplant and when we add our roasted meat or minced meat without onion on top, a very different taste emerges.
It’s not a difficult meal if you time it well. This dish, whose ingredients are easy to find, makes you think that you are making kebab and you think that you have caught a taste that is not as heavy as kabab.
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Ingredients: (for 4 people)
Roasted eggplant
1.2 kg eggplant (like 6 medium-sized eggplants)
2 tablespoons olive oil
½ teaspoon salt
Yogurt Sauce
500 g strained yogurt
2 large cloves or 3 small cloves of garlic
¼ teaspoon salt
Meat Cooking Mix
60 g butter
2 tablespoons olive oil
500 g roasted cubed beef or minced beef
1 medium-sized domestic sweet red medium pepper, diced
1 chili pepper, diced
6 sprigs of parsley, picked and finely chopped
1 teaspoon salt
½ teaspoon sumac
¼ teaspoon black pepper
¼ teaspoon chili pepper
¼ teaspoon sweet red chili powder
Recipe
1. Roast the eggplants in the pan or oven you use for roasting by piercing them with toothpicks (you can bake them at 200 degrees for 45 minutes by spreading greaseproof paper on the baking tray, cutting the eggplants in half lengthwise, making scratches with a knife, placing garlic in the holes, drizzling olive oil, placing the white side on the greaseproof paper). Peel the roasted eggplants, put them in a food processor, blend them with olive oil and salt for a short time, put them in a bowl and keep them outside for 1-2 hours until serving time.
2. While the eggplants are roasting, mince the meat, cut the peppers into cubes and chop the parsley. You can also prepare the yogurt garlic sauce.
3. Melt the ghee in a skillet close to serving. Then put the meat and roast it over medium heat until it gives its juice and changes color. Add the peppers and continue roasting. Finally, add the salt, spices and parsley, reserving some for garnish.
4. When the meat is almost cooked, heat the eggplant paste in the microwave very slightly (if necessary) and mix it with the garlic yogurt. Put the meat on the eggplant mixture on the plate and garnish with the parsley you reserved for decoration.
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