Ali Nazik – Turkish Roasted Eggplant with Yogurt and Meat

Whenever I sit down at a nice kebab restaurant in Istanbul, Ali Nazik is the dish I always order. The smoky roasted eggplant blended with garlicky yogurt makes the creamiest base, and the tender meat on top with a drizzle of butter turns it into something truly special. It is rich yet light, and to me it captures the heart of Turkish food: simple ingredients layered into deep, comforting flavors.

Ali Nazik – Turkish roasted eggplant mixed with garlicky yogurt and topped with sautéed cubes of beef, finished with paprika butter.

Ingredients

For the garlic yogurt eggplant base:

• 2 medium eggplants

• 300 g strained or Greek yogurt, room temperature

• 1 clove garlic, minced or mashed

• 1 tbsp olive oil or butter

• Salt

For the meat topping:

• 300 g cubed beef or lamb

• 2 tbsp olive oil or butter

• Salt and black pepper

• 1 tsp paprika or chili flakes

For serving:

• 1 tbsp melted butter with paprika

Instructions

Roast the eggplants

Preheat your oven to 220°C top and bottom heat (200°C if using fan). Prick the eggplants a few times with a fork and place them on a tray lined with parchment paper. Roast uncovered for 35–40 minutes, turning halfway, until the skin is charred and the flesh is very soft. For extra smokiness, switch the oven to grill (broil) mode for the last 5 minutes.

Peel and prepare the eggplants

Remove the eggplants from the oven and cover them with a lid, foil, or a clean kitchen towel for 5–10 minutes. This makes peeling easier. Once cool enough to handle, peel away the charred skins. Place the flesh in a strainer and press gently with the back of a spoon to remove excess water. Transfer to a chopping board and finely chop with a knife until creamy.

Make the yogurt base

In a bowl, mix the chopped eggplant with room-temperature yogurt, mashed garlic, olive oil, and salt. Spread onto a serving plate.

(Tip: yogurt straight from the fridge makes the base cold and grainy. Room temperature works best.)

Cook the meat

In a pan, heat olive oil or butter. Add the cubed meat and season with salt and black pepper. Cook over medium-high heat until browned and tender, stirring occasionally. Stir in paprika or chili flakes at the end.

Assemble and serve

Spoon the hot meat mixture over the eggplant–yogurt base. Drizzle with melted butter before serving.