Alinazik Kebab

Instructions

1. Step 1

   Heat the oven to 240°C.

2. Step 2

   Prick the eggplants several times, place them on a baking sheet, and roast until completely soft and collapsed.

   Timer: 40 min (fixed)

   Cookware: baking sheet

3. Step 3

   Let the eggplants cool briefly, then peel them. Drain the flesh in a colander and chop it finely.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, colander, cutting board

4. Step 4

   Stir the yogurt, garlic, and ⅝ tsp (4 gr) of the salt together in a mixing bowl. Fold in the chopped eggplant until evenly combined.

   Cookware: mixing bowl

5. Step 5

   Heat the olive oil in a large skillet over high heat. Add the lamb in one layer and sear, stirring only occasionally, until browned.

   Timer: 5 min (fixed)

   Cookware: large skillet

6. Step 6

   Reduce to medium heat, add the remaining ⅞ tsp (5 gr) salt and the black pepper, and cook until the lamb is tender and reaches at least 63°C internally.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, large skillet

7. Step 7

   Stir the tomato paste into the lamb and cook until it darkens slightly and coats the meat.

   Timer: 2 min (fixed)

   Cookware: large skillet

8. Step 8

   Remove the lamb from the heat and let it rest.

   Timer: 3 min (fixed)

   Cookware: large skillet

9. Step 9

   Melt the butter in a small saucepan over low heat. Stir in the red pepper flakes just until fragrant.

   Timer: 1 min (fixed)

   Cookware: small saucepan

10. Step 10

    Spread the eggplant-yogurt mixture on a serving platter, spoon the lamb over it, and drizzle with the pepper butter. Serve immediately.