You have to try this Turkish dish called Ali Nazik Would be perfect to serve alongside Turkish pasta if you’re hosting something! 😍 Ingredients: * 4 medium or 2 large eggplants (aubergines) * 1-2 cloves garlic, crushed to a paste with a pinch of salt * 1-1.5 cups thick, plain yogurt (Greek yogurt or strained yogurt works well) * Salt and black pepper to taste * Optional: A few drops of lemon juice for tanginess For the Spiced Beef Topping: * 1 lb (450g) ground beef * 1 medium onion, finely chopped or grated * 1-2 peppers sliced * 1 tbsp olive oil * 1 tbsp tomato paste (or a mix of tomato and red pepper paste) * 1 packed korma masala * Salt and black pepper to taste Instructions Part 1: Prepare the Smoked Eggplant 1. Roast the eggplants: Pierce the eggplants in several spots with a knife or skewer. Place them directly over a gas burner flame or on a hot barbecue grill, turning occasionally until the skin is completely blackened and the flesh is very soft (about 15-20 minutes). If you don't have a gas burner, you can bake them in the oven at 375°F (190°C) for 45-60 minutes. 2. Cool and peel: Place the hot eggplants in a bowl and cover with a lid or plastic wrap for 10 minutes to "sweat," which makes peeling easier. Once cool enough to handle, peel off and discard all the blackened skin. 3. Mash the purée: Chop the remaining soft flesh into small pieces. In a bowl, mix the chopped eggplant with the crushed garlic and salt. Fold in the thick yogurt until well combined. Season with salt and pepper, adding a splash of lemon juice if desired. Set aside. Part 2: Cook the Spiced Beef 1. Sauté aromatics: Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant (about 5 minutes). 2. Brown the beef: Add the ground beef to the pan. Cook, breaking it up with a wooden spoon, until it is browned and cooked through. Drain excess fat if necessary. I used the pressure cooker to cook this quicker! 3. Add flavor and spices: Stir in the tomato paste, cumin, red pepper flakes, salt, and black pepper. Cook for another minute until the spices are fragrant and the paste is well distributed. Part 3: Assemble and Serve 1. Plate the dish: Spread the warm eggplant-yogurt mixture generously onto a serving plate. 2. Top with beef: Spoon the spiced beef mixture over the eggplant purée. 3. Garnish: Sprinkle with fresh chopped parsley. 4. Serve: Ali Nazik is best served immediately and is typically accompanied by pita or flatbread #pakistani #desi #fyp #turkey #turkish - @boomskadoosh1