Ali Nazik (Roasted Eggplant topped w/ Seasoned Ground Beef)

A creamy, savory and flavorful entree, Ali Nazik is light and delicious. A traditional Turkish dish, it tastes and looks like a work of art.

I have tried many variations of Ali Nazik and I must admit that they were all good in their own unique way. I’ve even created my own recipe for Ali Nazik because I find it to be such a beautiful dish.

Through my Turkish cooking course, I have learned one of several ways to make Ali Naziik. This one is delicious because the ground beef is savory and rich and complimented by the eggplant and yogurt.

Here’s the recipe:

  • 2 lbs eggplant (the long, thin variety)
  • 1 lb ground beef
  • 1 medium-sized red pepper (sweet or bell diced)
  • 1 medium-sized green pepper (sweet or bell diced)
  • 2 small tomatoes (peeled, de-seeded and diced)
  • 1 TBSP olive oil
  • 1 TBSP sunflower oil (or any plain oil)
  • 1 TBSP tomato paste
  • 1 lemon (juiced)
  • 4 garlic cloves (minced)
  • 16 oz suzme yogurt (or any thick yogurt)
  • salt & pepper (to taste)

Preparation:

Preheat the oven for 375F.

Place the eggplant on a baking sheet and roast for 45-60 minutes, or until the eggplant is tender.

Peel the eggplant and dice into small pieces.

In a large bowl, whisk the yogurt until it is smooth.

Using a mortar & pestel (or finely mincing it with a knife) crush the garlic cloves.

Add the garlic to the yogurt and stir until well combined.

Season with salt and pepper (to taste) and squeeze in the lemon juice.

Stir in the eggplant and set aside.

Peel the tomatoes.

Dice the peppers and tomatoes.

In a small frying pan sauté the ground beef until browned.

Add the olive oil and sunflower oil and continue to cook the beef.

Add the diced red and green peppers and cook until tender.

Then add the peeled and chopped tomatoes, tomato paste and season with salt and pepper (to taste). Sauté everything together for another 5 minutes.

Slightly warm the eggplant and yogurt mixture and then pour it onto a large platter.

Pour the beef mixture over the center of the eggplant and yogurt.

Serve and enjoy.

Afiyet Olsun!

 

Get Local, Get in Season

A fresh look on cooking with sustainability and a budget!20180127_161947.jpg

Every season has a unique range of fresh produce to offer depending upon where you live in the world. Although it’s wintertime in the Mediterranean region of the world, there’s still a plethora of delicious, affordable and seasonal produce available at the grocery stores and farmers market.

Although this does not represent a collective view of all the seasonal produce, I like to think of it as a small cornucopia of winter vegetables.

Chard20180127_162307.jpg

A lovely leafy green that’s great to cook like spinach or a more tender version of some of my other favorite greens (e.g. collards & turnip greens)

Beets

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Their deep red hue makes them beautiful to look at and beautiful to eat. Great for boiling and making a delicious salad or for roasting in the oven.

Eggplant

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Roasted eggplant is my absolute favorite way of working with this beauty. Although it means discarding the skin (which is not so great) it means a simple & delicious way to utilize it!

Carrots

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Think beyond the salad. Roast them, bake them, sauté them! There’s so many different ways to prepare them. They’re sweet and delicious but they also absorb the flavors of herbs and spices nicely!

Purple Carrots

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How can I resist when a farmer has a cart full in the middle of the city center. Fresh from the farm and beautiful in color to pair with the orange carrots for a delicious roasted meal.

Mint

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Just a hint of mint can go a long way! It’s perfect to add to a garlic yogurt for a delicious sauce for meat or to use in a Mediterranean salad such as Tabbouleh, to compliment the flavors of the parsley and lemon.

Red Peppers

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Sweet and the best friend to tomatoes, I love making sauces and meals with red peppers. They pair perfectly in stir fry, savory pasta sauces or a thick curry. They are a must for my produce shopping trips because they always compliment a meal so well!