Authentic Ali Nazik: Turkish Lamb with Smoky Aubergine Puree

Char the whole aubergines directly over a gas flame or on a charcoal grill until the skins are blackened and the flesh is completely soft inside.

💡 Tip: Direct fire is essential for the signature smoky depth that defines this dish.

Once cool enough to handle, peel away the charred skin and roughly chop the smoky pulp, removing excess moisture.

💡 Tip: Do not rinse the aubergine; keep all that charred flavor intact.

Whisk the strained yogurt with the garlic paste and chopped aubergine, seasoning generously with salt and pepper.

💡 Tip: Let the mixture sit at room temperature for 10 minutes to allow the garlic to permeate the yogurt.

In a heavy-based skillet, heat the butter and oil. Sear the lamb cubes until browned and tender, then add the tomatoes and pul biber, cooking until the tomatoes soften.

💡 Tip: Avoid overcooking the lamb to keep it succulent; 5-6 minutes is usually perfect.

Spread the aubergine yogurt base onto a platter, top with the warm lamb mixture, and garnish with fresh parsley.

💡 Tip: Serve immediately while the contrast between the cool yogurt and hot meat is at its peak.