Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant
- 1/2 cup plain yogurt
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 cup tomato sauce
- 1/2 tsp red pepper flakes
- 1/4 cup chopped parsley
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the eggplant in half lengthwise and brush with olive oil. Grill the eggplant until tender and charred, about 10 minutes per side. Remove from heat and let cool.
3. In a mixing bowl, combine the ground lamb, minced garlic, paprika, cumin, salt, and pepper. Mix well.
4. Form the lamb mixture into small patties and grill until cooked through, about 4-5 minutes per side.
5. In a food processor or blender, puree the grilled eggplant until smooth. Add the plain yogurt and continue to blend until well combined.
6. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
7. Add the chopped tomatoes, tomato sauce, and red pepper flakes to the pan. Cook until the tomatoes have broken down and the sauce has thickened, about 10 minutes.
8. To serve, spoon the eggplant-yogurt mixture onto a plate and top with the grilled lamb patties. Drizzle the tomato sauce over the top and garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Grill or grill pan: medium-high heat
Pan: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Sodium: 350mg
Substitutions for ingredients:
Ground lamb can be substituted with ground beef or ground chicken.
Plain yogurt can be substituted with Greek yogurt or sour cream.
Eggplant can be substituted with zucchini or yellow squash.
Variations:
Add chopped mint to the eggplant-yogurt mixture for a refreshing twist.
Top the kebab with crumbled feta cheese for added flavor.
Use pita bread to make a sandwich with the kebab and eggplant-yogurt mixture.
Tips and tricks:
Make sure to brush the eggplant with olive oil to prevent it from sticking to the grill.
To prevent the lamb patties from falling apart on the grill, refrigerate them for 30 minutes before cooking.
If the tomato sauce is too thick, add a splash of water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebab and eggplant-yogurt mixture in the microwave or oven until heated through. Reheat the tomato sauce on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve the kebab and eggplant-yogurt mixture on a bed of lettuce for a colorful presentation.
Garnishes:
Chopped parsley or mint
Pairings:
Serve with a side of rice pilaf or roasted vegetables.
Suggested side dishes:
Greek salad, roasted potatoes, or grilled asparagus.
Troubleshooting advice:
If the eggplant-yogurt mixture is too thick, add a splash of water to thin it out.
If the lamb patties are falling apart on the grill, refrigerate them for 30 minutes before cooking.
Food safety advice:
Make sure to cook the lamb patties to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Alinazik kebab is a traditional Turkish dish that originated in the Gaziantep region of Turkey. It is typically made with grilled eggplant, ground lamb, and yogurt.
Flavor profiles:
Spicy, savory, and tangy
Serving suggestions:
Serve with warm pita bread for a complete meal.
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Region: Turkish