Ali Nazik Kebab Recipe

Preparation

1. Place the eggplants directly over the flame of a gas burner or barbecue or under a preheated grill, turning regularly, until completely blackened and soft,
2. Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes,
3. Peel off and discard as much of the blackened skin as you can,
4. Cut the stalks off the eggplants and chop,
5. Add smashed garlic, yoghurt and salt and mix well,
6. For topping, chop onion and fry with vegetable oil,
7. Add tomato paste and stir until it smells well,
8. Add minced meat and fry until browned,
9. Add water and cook for 5 minutes,
10. Add salt and black pepper,
11. Serve minced meat mixture over eggplant mixture.