Smoky Eggplant and Yogurt Kebab with Spiced Lamb

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A signature dish from the Gaziantep region of southeastern Turkey, this kebab layers a silky roasted eggplant and garlic yogurt puree beneath a tumble of warmly spiced ground lamb, finished with sizzling mint butter. The smoky-sweet eggplant and cool tang of yogurt balance the rich, peppery meat for a deeply satisfying plate. Serve it with warm flatbread to capture every drop of the buttery pan juices.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 16 gCarbs
• 5 gFiber
• 9 gSugar
• 28 gProtein
• 480 mgSodium
• 880 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the eggplant yogurt base

• 2 large eggplants (about 1.5 lb / 680 g total)
• 1 cup full-fat plain yogurt, strained if watery
• 2 tablespoons olive oil
• 2 garlic cloves, crushed into a paste
• 1 teaspoon Aleppo pepper
• 1/2 teaspoon fine sea salt

For the spiced lamb

• 1 lb (450 g) ground lamb (or 80/20 ground beef)
• 1 medium yellow onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 1/2 teaspoons Aleppo pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For finishing

• 2 tablespoons unsalted butter
• 1 teaspoon dried mint
• 2 tablespoons chopped fresh flat-leaf parsley
• Pinch of Aleppo pepper, for serving
• Warm pide or lavash, to serve

Directions

1. Char the eggplants directly over an open gas flame or under a preheated broiler on high, turning every few minutes, until the skins are blackened and blistered and the flesh feels completely soft when pressed, 12 to 15 minutes. Transfer to a bowl, cover, and let cool until handleable.
2. Split the cooled eggplants lengthwise and scoop the smoky flesh into a fine-mesh sieve set over a bowl. Press gently for 1 to 2 minutes to release excess liquid, then transfer the pulp to a mixing bowl and mash with a fork. Stir in the yogurt, olive oil, garlic paste, Aleppo pepper, and salt until smooth and creamy; set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring often, until softened and lightly golden at the edges, about 4 minutes.
4. Add the ground lamb to the skillet and break it apart with a wooden spoon. Cook undisturbed for 3 minutes to brown, then stir and continue cooking until the meat is evenly caramelized and any liquid has cooked off, about 5 minutes more.
5. Stir in the tomato paste, Aleppo pepper, paprika, cumin, salt, and black pepper. Cook for 2 to 3 minutes, stirring constantly, until the paste darkens and the spices smell fragrant. Remove from the heat.
6. Spoon the eggplant-yogurt mixture onto a wide serving platter (or divide among 4 plates) and spread it into a thick, even layer, forming a shallow well in the center.
7. Pile the spiced lamb mixture into the well and on top of the eggplant base, letting some of the juices spill over.
8. Melt the butter with the dried mint in a small skillet over medium heat until bubbling and lightly browned, about 1 minute. Drizzle the mint butter over the meat and scatter the parsley and a pinch of Aleppo pepper over the top.
9. Serve immediately with warm pide or lavash for scooping up the smoky yogurt and spiced lamb.

Cook’s Notes

• For the most authentic smoky flavor, char the eggplants over an open gas flame rather than under the broiler; the open fire gives a deeper, campfire-style aroma.
• Always drain the mashed eggplant in a fine sieve before mixing with yogurt, otherwise the base can turn thin and watery.
• Use full-fat strained (or Greek-style) yogurt for the creamiest texture; low-fat versions can split when mixed with warm ingredients.
• Warm your serving platter in a low oven for 5 minutes before plating so the yogurt base stays lush and creamy longer.
• If you cannot find Aleppo pepper, substitute with 1 teaspoon sweet paprika plus a small pinch of cayenne for gentle heat.

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