Ali Nazik Recipe

Smoke and roast aubergines

Preheat oven to 220°C (425°F) or prepare a gas stovetop/open flame. Prick the aubergines a few times with a fork. Place them directly on a gas burner over medium-high flame or on a hot grill and char all sides until skin is blackened and flesh collapses (10–15 minutes), turning frequently. If using oven, place on a rimmed baking sheet and roast until collapsed and charred, about 35–45 minutes, turning once. When done, transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this helps loosen skins.

Squeeze & drain

When cool enough to handle, peel the skins and discard. Place roasted flesh in a fine sieve or colander set over a bowl and let drain 10 minutes, pressing gently to remove excess liquid.

Smash and flavor

Transfer drained aubergine flesh to a cutting board or shallow bowl. Using a fork or the back of a spoon, roughly mash to a chunky purée. Melt 1 tablespoon butter in a small skillet over medium heat until foaming and slightly nutty; stir in 1 tablespoon olive oil and pour over the mashed aubergine along with 0.5 tsp smoked paprika, 0.5 tsp salt, and 1/4 tsp black pepper. Mix to combine and taste; adjust seasoning.

Prepare garlic yogurt

In a bowl whisk together 1.5 cups yogurt, 3 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon salt until smooth and slightly loose. Taste and adjust acidity or salt as needed.

Spread the garlic yogurt in a shallow serving platter in an even layer (about 1–1.5 cm thick). Spoon the smashed smoked aubergine over the yogurt in a central mound or in streaks. Keep warm or at room temperature while you finish the peppers and lamb.

Roast peppers whole over a grill, under a hot broiler, or directly on a gas burner until skins are blackened and blistered all over (8–12 minutes), turning so they char evenly. Transfer to a bowl and cover for 10 minutes to steam. Peel off skins, remove seeds and membranes, and slice into 1/2-inch strips. Toss gently with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon lemon juice. Arrange peppers over or beside the aubergine on the serving platter.

Marinate lamb

In a bowl combine 2 tablespoons olive oil, 0.25 cup yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tsp sweet paprika, 1 tsp salt and 0.5 tsp black pepper. Add the cubed lamb and toss to coat. Cover and refrigerate at least 1 hour, preferably 3–4 hours (up to overnight).

Prepare skewers

If using wooden skewers, soak them in water 30 minutes to prevent burning. Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.

Cook lamb

Preheat a grill or broiler to high (or heat a heavy skillet or grill pan over high heat). Brush grill or pan with a little oil. Cook lamb skewers 8–12 minutes total, turning frequently, until well browned on all sides and an instant-read thermometer inserted into a cube reads 60–63°C (140–145°F) for medium-rare to medium, or cook longer to desired doneness. Rest skewers 5 minutes before removing meat from skewers or serving directly.

When cooked, carve or pull the lamb off the skewers into bite-size pieces and arrange on top of the smashed aubergine and roasted peppers or beside them.

Warm 2 tablespoons clarified butter or melted butter in a small pan until hot but not smoking. Drizzle the butter over the lamb and aubergine. Sprinkle chopped parsley, a light dusting of sumac and/or pul biber if using. Serve warm with flatbread or rice.