Turkish Ali Nazik (Smoked Eggplant & Lamb)

Ingredients

• 3 mediumaubergines
• 240 gstrained yoghurt (or Greek yoghurt or labneh)
• 7.5 mlsalt
• 1.25 mlblack pepper
• 1 large clovegarlic, crushed (more to taste)
• 450 gboneless lamb or veal, cut into 1.25 cm pieces
• 5 mlsalt
• 5 mlpaprika
• 2.5 mlAleppo pepper
• ½ largered pepper, diced
• 45 mlolive oil
• 15 mltomato purée
• 15 mlred pepper paste
• A few tablespoonswater

Instructions

1. 1

   Heat the oven

   For the aubergine, preheat the oven to 230°C.

2. 2

   Prepare aubergines

   Wash and dry the aubergines, then pierce each one 4–5 times all over with a knife.

3. 3

   Char over flame

   For the gas-hob method, hold each aubergine with tongs over an open flame and turn it continuously until the skin is dark and charred all over. Repeat with the remaining aubergines, then leave them to cool before peeling.

4. 4

   Char in skillet

   For the oven method, first heat a large cast-iron skillet over a medium heat. Charring the aubergines in the skillet adds a deeper, slightly smoky flavour, but you can skip this and roast them straight away.

5. 5

   Turn and char

   Place all the aubergines in the skillet and char each side for 5–7 minutes, turning them as needed.

6. 6

   Roast until soft

   Transfer the charred aubergines to a foil-lined baking tray and roast for 35–40 minutes, until soft and easily pierced with a fork. Set aside to cool.

7. 7

   Strain the yoghurt

   While the aubergines roast, set a piece of cheesecloth in a mesh sieve over a bowl and strain the yoghurt for about 20 minutes to thicken it. Labneh or thick Greek yoghurt can be used without straining.

8. 8

   Drain aubergine

   When the aubergines are cool, split them open and scoop the flesh into a mesh sieve set over a bowl. Press it to release excess liquid, then discard the liquid.

9. 9

   Chop and mix

   Finely chop the drained aubergine flesh on a chopping board. Put it in a bowl with the strained yoghurt, 7.5 ml salt, black pepper and crushed garlic; mix well and set aside.

10. 10

    Brown the lamb

    For the lamb, heat the olive oil in a large skillet over a medium heat. Add the lamb, 5 ml salt, paprika and Aleppo pepper, then brown the meat on each side for 5–7 minutes.

11. 11

    Add the pastes

    Stir in the diced red pepper, tomato purée and red pepper paste. Cook for a few minutes.

12. 12

    Cook until tender

    Add a few tablespoons of water, cover the skillet and lower the heat. Cook for 5–7 minutes, until the lamb is very tender, then taste and adjust the seasoning as needed.

13. 13

    Assemble and serve

    Spread the aubergine mixture on a platter and spoon the lamb mixture over the top. Garnish with parsley and serve with bread or flatbread.

What is Ali Nazik?

Ali Nazik is a Turkish dish built around a bed of aubergine and yoghurt topped with seasoned meat. It brings together smoky, creamy and savoury flavours in one platter.

This version chars the aubergines before roasting them, then serves them with spiced lamb or veal. That combination gives the soft aubergine base a pronounced smoky note and a hearty topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 21g protein, 17g carbs, 12g fat.

The aubergine and any bread served alongside provide most of the carbohydrates, while the lamb contributes protein and some fat; the yoghurt and olive oil also contribute fat. Pair a serving with salad or vegetables, and choose a moderate amount of flatbread to round out the plate.

Getting the smoky aubergine right

Flame char: Turning the aubergines over an open gas flame chars the skin directly. Use tongs and keep rotating them so the skin darkens all around.

Skillet and oven: If you are using the oven, the cast-iron skillet gives the aubergines a head start on charring before they roast until soft. The aubergines are ready when a fork slips easily into the flesh.

Keep the yoghurt base thick

Straining: A short strain removes some liquid from ordinary yoghurt, helping it hold its shape under the warm topping. A mesh sieve lined with cheesecloth works well.

Shortcuts: Labneh or thick Greek yoghurt can be used as they are. Mix the yoghurt with the aubergine only after draining the aubergine flesh, so the finished base stays creamy rather than watery.

Build the lamb’s flavour

Browning: Give the lamb pieces 5–7 minutes on each side in the seasoned oil to develop colour before adding the pepper and pastes. The tomato and red pepper pastes coat the meat with a concentrated, savoury flavour.

Gentle finish: Cover the skillet and lower the heat after adding water. Cook for 5–7 minutes, checking that the lamb is very tender before serving.

Make the timing work

While the aubergines roast, strain the yoghurt and cook the lamb. This makes the best use of the roasting time without changing the method.

Allow the aubergines to cool before scooping and mixing their flesh into the yoghurt. This also gives them time to drain properly in the sieve.

Serve it for scooping

Spread the aubergine mixture across a platter and add the lamb on top so each serving gets both layers. Flatbread makes it easy to scoop up the creamy base and spiced meat together.

For a fuller meal, serve alongside a simple salad or vegetables. Keep any accompaniments separate so the smoky yoghurt and lamb remain the focus.

Recipe notes & tips

• Pierce each aubergine before roasting so steam can escape.
• Turn the aubergines regularly over the flame for an even char.
• Drain and press the cooked aubergine flesh before chopping it.
• Use thick yoghurt or labneh if you want to skip straining.
• Cut the lamb into evenly sized pieces so they brown at a similar rate.
• Have the aubergine mixture ready before assembling the platter.

Variations

• Use veal: Substitute veal for the lamb, keeping the same cut size and method.
• Skip the flame: Roast the aubergines without the initial gas-hob char.
• Use labneh: Swap in labneh or thick Greek yoghurt without straining.
• Adjust the garlic: Add more crushed garlic to the yoghurt mixture to taste.
• Change the bread: Serve with your preferred bread or flatbread for scooping.

Common mistakes to avoid

• Skipping the pierces: The aubergines can build up steam; prick each one 4–5 times before cooking.
• Turning too rarely: The skin may char unevenly; rotate the aubergines continuously over the flame or regularly in the skillet.
• Mixing in wet aubergine: Excess liquid can thin the yoghurt; press the flesh in a sieve and discard the juices first.
• Using thin yoghurt: The base may turn runny; strain it for about 20 minutes or use thick yoghurt or labneh.
• Rushing the lamb: It may not become tender; cover the skillet and cook over a low heat for the stated 5–7 minutes.

How to store

Refrigerate leftover aubergine mixture and lamb separately in airtight containers and use within 3 days. Reheat the lamb gently in a covered pan; serve it over the aubergine mixture once warm.

Frequently asked questions