Category: Main Dishes / Traditional Turkish Cuisine

Ingredients:

For the eggplant purée base:

• 2 large eggplants
• 1 cup thick yogurt (preferably strained or Greek yogurt)
• 2 cloves garlic, minced
• Salt to taste

For the meat topping:

• 300g ground lamb or beef
• 1 tablespoon butter or olive oil
• 1 onion, finely chopped
• 1 teaspoon paprika
• Salt and black pepper to taste

Optional Garnish:

• Fresh parsley, chopped
• A drizzle of melted butter with red pepper flakes

Instructions:

1. Roast the Eggplants:
   Roast the eggplants directly over a gas flame or in the oven until skin is charred and flesh is soft. Let cool slightly, then peel and mash the insides.
2. Prepare the Yogurt Base:
   In a bowl, mix the mashed eggplant with yogurt, minced garlic, and salt. Stir until smooth and creamy. Spread onto a serving plate.
3. Cook the Meat:
   In a pan, heat butter or olive oil. Sauté chopped onion until soft. Add ground meat, cook until browned. Season with paprika, salt, and pepper.
4. Assemble the Dish:
   Spoon the hot meat mixture over the eggplant-yogurt base. Optionally drizzle with melted butter mixed with red pepper flakes.
5. Serve Warm:
   Garnish with parsley and serve immediately with warm pita or lavash bread.