Eggplant Al Nazik

Ingredients

• 3 globe eggplants
• 1 cup strained yogurt (labneh or Greek yogurt)Instead: strained yogurt
• 2 cloves garlic
• 300 grams diced lamb (or tenderloin)
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon tomato paste
• 1 teaspoon red pepper powder
• Salt and black pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Roast the eggplants over an open flame or in the oven, peel off the skin, and finely chop them.

2. 2

   In a bowl, mix strained yogurt, crushed garlic, and salt, then combine with the chopped roasted eggplants.

3. 3

   In a separate pan, melt the butter and sauté the diced lamb until it releases its juices and absorbs them back.

4. 4

   Add tomato paste, salt, black pepper, and red pepper powder to the meat, sautéing for another 2 minutes.

5. 5

   Spread the eggplant yogurt mixture on a serving plate and top with the hot cooked meat.

6. 6

   Garnish with melted butter and chili flakes, then serve hot.

Note. To prevent the eggplants from darkening, you can dip them in lemon water right after roasting or quickly mix them with the yogurt.