Ali Nazik

🔥 Prep

• Pierce the 3 eggplants all over with a fork and place them on a baking sheet.
• Measure out 1 cup of plain yogurt into a bowl.
• Peel and mince the 2 garlic cloves, setting them aside.
• Measure out 300 g of minced beef and keep it ready.
• Measure out 2 tbsp of butter and 1 tsp of paprika for the meat mixture.
• If using a grill, preheat it to high heat for smoking the eggplants; if using an oven, set to broil on high.

🔥 Cook

• 1. Grill or broil the 3 eggplants over high heat until the skins are charred and the flesh is soft, about 12‑15 minutes, turning every 4 minutes for even charring.
• 2. Transfer the hot eggplants to a bowl, cover with a clean kitchen towel, and let them steam for 5 minutes to loosen the skins.
• 3. Peel off the charred skins, place the flesh in a colander, and press gently to remove excess moisture; then mash the eggplant with a fork until smooth.
• 4. In a small bowl, combine the mashed eggplant, 1 cup yogurt, and the minced garlic; stir until smooth and set aside (this is the smoked eggplant yogurt puree).
• 5. In a skillet, melt 1 tbsp of butter over medium heat until it foams.
• 6. Add the 300 g of minced beef to the skillet, breaking it up with a spoon, and cook for 6‑8 minutes until browned and no longer pink.
• 7. Sprinkle the 1 tsp of paprika over the meat, stir to coat, and cook for an additional 1 minute to release the flavor.
• 8. Add the remaining 1 tbsp of butter to the meat, stir until melted, and remove the skillet from heat.
• 9. To assemble, spread a generous layer of the smoked eggplant yogurt puree on a serving plate or shallow bowl.
• 10. Top the puree with the spiced minced beef, distributing it evenly.
• 11. Optionally, drizzle a tiny drizzle of melted butter over the meat for extra richness.

🔥 Serve

• Serve the Ali Nazik warm, directly from the plate.
• Garnish with a sprinkle of sumac or extra paprika and a few fresh parsley leaves for color.
• Accompany with warm pita bread, lavash, or Turkish flatbread on the side.
• For a complete meal, serve alongside a simple cucumber‑tomato salad or a portion of plain bulgur pilaf.