A classic from Gaziantep: eggplants charred until smoky, folded into garlic yogurt, then topped with lamb sautéed in butter and chili pepper. The contrast between the cool, tangy, smoky purée and the hot, spicy meat gives the dish all its charm.
Ingredients
- 4 pieces eggplants
- 300 g plain whole-milk Greek yogurt
- 2 cloves garlic
- 500 g boneless lamb shoulder
- 50 g unsalted butter
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp Turkish sweet pepper paste (biber salçası)
- 1 tsp pul biber
- 1 tsp sweet paprika
- to taste fine salt
- to taste ground black pepper
- 0.25 bunches flat-leaf parsley
Method
- Prick the eggplants, then place them directly over a flame, under a very hot broiler or in a dry cast-iron skillet; turn them until the skin is black, blistered and the flesh collapses completely with a smoky smell.
- Enclose the hot eggplants in a covered bowl, let cool slightly until the skin peels away easily, then peel them without rinsing to keep the smoky aroma.
- Chop the eggplant flesh with a knife until you get a soft but still slightly fibrous purée; drain it if it releases a lot of water, then mix it with the Greek yogurt, grated garlic and salt until it has a creamy texture.
- Cut the lamb into small, even pieces, pat it dry well, then season with salt and pepper; the meat must be dry on the surface to sear rather than boil.
- Heat the olive oil and part of the butter in a wide skillet, add the lamb and sear it without stirring too much until the sides are well browned and the juices start to reduce.
- Stir in the tomato paste, Turkish sweet pepper paste, pul biber and paprika; cook while stirring until the pastes darken slightly, smell of spiced butter and coat the meat.
- Lower the heat and continue cooking until the lamb is tender, glossy and coated in a tight sauce; add the rest of the butter to give a shiny finish.
- Very gently reheat the eggplant yogurt purée without letting it boil, only until it is warm and fragrant; if the heat is too high, the yogurt may separate.
- Spread the smoky purée in a shallow ceramic dish, place the piping hot lamb in the center with its red butter, then finish with chopped flat-leaf parsley and serve immediately.
Nutrition
Per serving
- Energy
- 433.9 kcal
- Protein
- 26.85 g
- Carbohydrate
- 8.19 g
- Fat
- 32.74 g
- Fibre
- 1.39 g
- Calcium
- 10.41 mg
- Iron
- 0.47 mg
- Magnesium
- 7.25 mg
