Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup pomegranate juice
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1/4 cup pomegranate seeds for garnish
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplant in half lengthwise and brush with olive oil. Grill eggplant for 10-12 minutes or until tender and lightly charred. Remove from grill and let cool.
3. In a mixing bowl, combine ground lamb, garlic, parsley, mint, cumin, paprika, salt, and pepper. Mix well and form into small oval-shaped kebabs.
4. Grill kebabs for 8-10 minutes or until cooked through.
5. In a food processor or blender, puree grilled eggplant, Greek yogurt, and salt until smooth.
6. In a small saucepan, whisk together pomegranate juice, honey, and cornstarch. Cook over medium heat until thickened, stirring constantly.
7. To serve, spoon eggplant puree onto a plate and top with lamb kebabs. Drizzle pomegranate sauce over the top and sprinkle with pomegranate seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 17g
Protein: 25g
Sodium: 230mg
Sugar: 12g
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground lamb.
- Fresh cilantro can be substituted for parsley or mint.
- Balsamic vinegar can be substituted for pomegranate juice.
Variations:
- Add diced tomatoes and cucumbers to the eggplant puree for a refreshing twist.
- Serve with a side of rice pilaf or grilled vegetables.
- Add a pinch of cinnamon to the lamb mixture for a Middle Eastern flavor.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a food processor or blender to ensure a smooth and creamy eggplant puree.
- Make sure to cook the pomegranate sauce until it thickens to prevent it from being too runny.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or quinoa with a side of grilled vegetables.
Garnishes:
Sprinkle with fresh pomegranate seeds for a pop of color and flavor.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Grilled vegetables, rice pilaf, or a simple salad.
Troubleshooting advice:
If the eggplant puree is too thick, add a splash of water or olive oil to thin it out.
Food safety advice:
Make sure to cook the lamb kebabs until they are fully cooked and reach an internal temperature of 160°F to prevent foodborne illness.
Food history:
Alinazik kebab is a traditional Turkish dish made with grilled eggplant and lamb. It is typically served with yogurt and tomato sauce.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve as a main dish for a family dinner or as a party appetizer.
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Region: Turkish