Lamb Nazik — Smoky Yogurt & Charred Eggplant
Charred ground lamb piled on silky eggplant purée spiked with garlic and yogurt. A show-stopping Turkish dinner that tastes like you labored for hours but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 large (about 1.5 lbs) eggplant
- ¾ lb ground lamb
- ¾ cup Greek yogurt
- 3 cloves, minced garlic
- 1 (juiced) lemon
- ½ tsp red pepper flakes
Instructions
- 1
Prick the eggplant all over with a fork. Char directly over a gas flame or under a hot broiler, turning every 2 minutes, until blackened and collapsed, ~8 minutes.
- 2
Scoop the eggplant flesh into a bowl, discarding the skin. Mash until creamy, then stir in yogurt, 2 cloves garlic (minced), and half the lemon juice. Season with salt and pepper.
- 3
Heat oil in a skillet over medium-high. Add ground lamb and 1 clove garlic (minced), breaking it apart as it browns, ~5 minutes. Season with salt, pepper, and red pepper flakes.
- 4
Spoon the eggplant purée onto a plate. Top with the warm lamb and drizzle with remaining lemon juice. Serve immediately.
Tools you’ll need
- 10-inch skillet
- mixing bowl
- spoon
- fork
- kitchen tongs
- gas stove or broiler
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