Ali Nazik Recipe

Inspired by Mandolin Aegean Bistro

Time1h

Serves4

ground lamb over smoked eggplant yogurt

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Ground lamb

2 medium Eggplants

7.05 oz (200 grams) Greek yogurt

2 cloves Garlic

3 tablespoons olive oil

1 medium Onion

1 teaspoon Ground cumin

1 teaspoon Watkins paprika

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley

Method

Cooking Instructions

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes until the skin is charred and the flesh is soft. Remove from the oven and let cool.

Make the Yogurt Sauce

Once the eggplants are cool, scoop out the flesh and place it in a bowl. Mix in the Greek yogurt, minced garlic, salt, and black pepper. Set aside.

Cook the Lamb

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the ground lamb, cumin, paprika, salt, and pepper. Cook until the lamb is browned and cooked through, about 8-10 minutes.

Assemble the Dish

On a serving plate, spread the eggplant yogurt mixture as a base. Top with the cooked lamb. Garnish with fresh parsley before serving.