Kebab  Ali  Nazik

Serves 6-8

Ingredients

6                      Eggplants

6                      Garlic Cloves, Crushed and Minced

6 tbsp              Plain Yogurt

2 medium         Onions, Finely Chopped

3-4                   Tomatoes, Finely Diced

4                      Green Chiles, Finely Chopped

1 stick              Butter

2 lb                  Ground Lamb

6-8                   Cherry Tomatoes for Garnish

Mint & Chives for Garnish

Salt & Pepper to Taste

For the sauce

1 stick              Butter

2 tbsp              Paprika

2 tsp                Red Pepper Flakes

Directions

1. Roast the eggplant in the broiler or over an open flame. Remove the skin, chop the flesh into small pieces and mash with a fork.
2. Mix the garlic with the yogurt in a bowl along with the mashed eggplants, and season with salt & pepper. Set aside.
3. Melt the butter in a large sauté pan and cook the onions for few minutes. Add the ground lamb and break up with a wooden spoon for about another 10 minutes.
4. Stir in the tomatoes the chiles, salt, pepper and continue cooking for about 10 minutes.
5. For the sauce, melt the butter in the sauce pan. Stir in the paprika and the red flakes.
6. Arrange the eggplant purée on a plate and top with ground lamb. Garnish with cherry tomatoes, mint and chives, and spoon over the dish.

Equipment

-        mixing bowl                -  cook’s knife             -dinner fork

-        large sauté pan            -  sauce pan