Alinazik (Turkish meat and eggplant)

Step 1/9

First of all, cut the eggplants a few times with the tip of a knife and grill them in the oven or on a cast iron pan.

Step 2/9

• 4 eggplants

Let them cool and peel them.

Step 3/9

• 400 g Minced lamb Or ground beef
• 1 Large onion
• 4 tbsp Chopped parsley(separated)

While the eggplants are cooking, chop onion and add it to the minced lamb. Add salt and pepper and 2 tbsp of chopped parsley. Mix them and put it in the fridge for at least 30 minutes.

Step 4/9

Mash the eggplants.

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• 1 Cup thick yogurt
• 4 cloves garlic
• Salt and pepper for taste

Finely grate the garlic and add it to the eggplant with salt, pepper and yogurt. Set aside. I used Greek yogurt.

Step 6/9

• Oil for frying

Shape the meat into walnut-sized meatballs and fry them with 1 tbsp oil.

Step 7/9

• 2 tbsp Butter
• 1 tsp Alpine (pul biber) pepper

Melt the butter in a small pan, fry the alpine pepper(or paprika) powder for ten seconds and turn off.

Step 8/9

Now spread the eggplant mixture in a serving dish. Pour the butter and pepper all over it.