Smoky roasted eggplant folded into garlicky yogurt, topped with lamb and tomato and sizzling pepper-flake butter. A high-protein main from Gaziantep cuisine.
Ingredients
Instructions
- 1
Prick the eggplants with a fork and roast them over a gas flame or in a 250 °C oven for 30-35 minutes, turning, until the skins are charred and the flesh is soft.
- 2
Cool for 10 minutes, peel, drain off the juices and finely chop the flesh with a knife.
- 3
Crush the garlic and whisk it with the yogurt and a pinch of salt; stir in the chopped eggplant.
- 4
Finely chop the onion and cook it in 20 g of the butter in a large pan over medium heat for 4-5 minutes until softened.
- 5
Add the lamb and cook for 8-10 minutes until the liquid evaporates and it browns. Add the finely diced green pepper and grated tomato and cook for another 8-10 minutes; season with the remaining salt and the black pepper.
- 6
Spread the eggplant yogurt on a serving platter and spoon the lamb into the center.
- 7
Melt the remaining 40 g butter in a small pan until foaming, add the pepper flakes, sizzle for 20-30 seconds, drizzle over the dish and serve immediately.
Nutrition
Per serving
| Calories | 398 kcal |
|---|---|
| Protein | 20 g |
| Carbs | 17 g |
| Fat | 28 g |
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