Turkish Grilled > Turkish Vegetarian > Turkish Eggplants

Grilled Eggplant Alinazik Kebab with Yogurt Sauce Recipe

Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise
- 1 lb. ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 lemon, juiced

Special equipment needed:
- Grill or grill pan
- Skewers

Step-by-step instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together ground lamb, chopped onion, minced garlic, paprika, cumin, salt, and black pepper.
3. Divide the lamb mixture into 8 portions and shape each into a long sausage shape.
4. Thread each lamb sausage onto a skewer.
5. Brush eggplant slices with olive oil and season with salt and pepper.
6. Grill eggplant slices for 3-4 minutes on each side, until tender and lightly charred.
7. Grill lamb kebabs for 4-5 minutes on each side, until cooked through.
8. In a small bowl, mix together yogurt, chopped parsley, chopped mint, and lemon juice.
9. Serve grilled eggplant slices topped with a lamb kebab and a dollop of yogurt sauce.

Preparation time: 20 minutes
Cooking time: 20 minutes
Grill or grill pan set to medium-high heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 11g
Protein: 23g
Sodium: 660mg
Sugar: 5g

Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Any type of plain yogurt can be used.
- Dried parsley and mint can be used instead of fresh.

- Add diced tomatoes and cucumbers to the yogurt sauce for a refreshing twist.
- Serve the grilled eggplant and lamb kebabs over a bed of rice or quinoa.
- Top the kebabs with crumbled feta cheese for added flavor.

Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket to cook the eggplant slices if they are too thin to grill directly on the grates.
- Make sure the lamb kebabs are fully cooked before serving.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the leftovers in a microwave-safe dish and heat for 1-2 minutes, or until heated through.

Presentation ideas:
Arrange the grilled eggplant slices and lamb kebabs on a platter and drizzle the yogurt sauce over the top. Garnish with fresh herbs and lemon wedges.

Fresh herbs, lemon wedges, and crumbled feta cheese.

This dish pairs well with a side salad or roasted vegetables.

Suggested side dishes:
- Greek salad
- Roasted carrots and zucchini
- Quinoa tabbouleh

Troubleshooting advice:
- If the lamb kebabs are sticking to the grill, brush them with a little bit of olive oil before grilling.
- If the eggplant slices are too thick, they may not cook through on the grill. Slice them thinner or use a grill basket.

Food safety advice:
- Make sure the lamb kebabs are fully cooked before serving.
- Wash hands and surfaces thoroughly before and after handling raw meat.

Food history:
Alinazik kebab is a traditional Turkish dish made with grilled eggplant and ground lamb. It is typically served with a yogurt sauce and is a popular dish in the southeastern region of Turkey.

Flavor profiles:
This dish has a smoky flavor from the grilled eggplant and a savory flavor from the spiced lamb. The yogurt sauce adds a tangy and creamy element.

Serving suggestions:
Serve this dish with a side salad or roasted vegetables for a complete meal.

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Region: Turkish

Taste: Savory, Tangy, Herby, Creamy, Smoky