Ali Nazik

Ali Nazik is a rich and flavorful Turkish dish featuring tender grilled lamb served over a creamy, garlicky eggplant purée. This high-protein meal combines the smoky essence of eggplant with the savory notes of seasoned meat for a delightful dining experience.

Ingredients

• Lamb shoulder - 300 grams, cubed
• Eggplant - 2 medium-sized
• Greek yogurt - 150 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the eggplants on a baking tray and score the skin with a knife. Drizzle with olive oil and sprinkle with salt.
3. Roast the eggplants in the preheated oven for 25-30 minutes until the skin is charred and the flesh is soft.
4. While the eggplants roast, heat 1 tablespoon of olive oil in a pan over medium heat. Add the cubed lamb shoulder and season with salt, black pepper, cumin, and paprika.
5. Sear the lamb for about 10-12 minutes until browned on all sides and cooked to your desired doneness.
6. Once the eggplants are done, let them cool slightly, then scoop out the flesh and place it in a blender.
7. Add the minced garlic, lemon juice, and Greek yogurt to the blender with the eggplant flesh. Blend until smooth and creamy.
8. To serve, place a generous amount of the eggplant purée on each plate, top with the seared lamb, and garnish with chopped parsley.

Nutrition

• Calories: 520
• Protein: 40 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in antioxidants from eggplant, supporting overall health.

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