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!

 

Cumin & Herb de Provence Roasted Carrots

Light, delicious and full of flavorful–these cumin and herb roasted carrots make the perfect side item to compliment any meal.

Making vegetables delicious is often as simple as adding a little herbs or spices. This dish, is a great example of the big difference a few herbs can make.

A blend of purple and orange carrots are roasted to perfection in a blend of cumin and herbs de Provence to create a sweet and fresh flavor!

Here’s the recipe:

Cumin & Herb Roasted Carrots

  • 2 orange carrots
  • 2 purple carrots
  • 2 T olive oil
  • 1 T herbs de Provence
  • 2 tsp dried cumin
  • 2 T fresh parsley

Preparation:

Pre-heat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.*

Peel and slice the carrots into half an inch size pieces and place them on the baking sheet.

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Drizzle over the olive oil, herbs de Provence and cumin. Toss the carrots to ensure that they are fully coated with olive oil and the spices.

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Place the carrots in the oven and bake for 30-45 minutes (depending on your oven) checking halfway through to toss the carrots.

To serve, plate the carrots on a large platter or decorative bowl. Garnish with some fresh parsley.

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Enjoy!

Guten Appetit!

*For an easy and simple clean up & to keep the carrots from sticking to the pan.

10 Spice Roasted Potatoes

Crispy on the outside, soft and delicate on the inside, these spiced roasted potatoes are so delicious and full of flavor!

Ten is the magic number for these potatoes. A blend of some of my favorite spices, these potatoes pack a punch! Roasted to perfection with a drizzle of olive oil, they are crispy and so delicious!

Don’t have 10 spices? No problem. You can customize this recipe to the spices you do have and the spices you like. Make this recipe your own and enjoy the fruits of your labor. Well done! Your hard work will pay off!

Check out this video below to see how I prepare them.

Spiced Roasted Potatoes

  • 1 TBSP cumin
  • 1 TBSP cilantro
  • 1 TSP oregano
  • 1 TBSP curry powder
  • 1 TBSP salt
  • 1/2 TBSP black pepper
  • 1/2 TBSP red pepper flakes
  • 1 TBSP garlic powder
  • 1 TBSP curry powder
  • 1 TBSP tumeric
  • 3 scallions (sliced)
  • 2 large potatoes (peeled and diced)
  • 2-3 TBSP olive oil
  • fresh parsley (optional: garnish)
  • yogurt or sour cream (optional: garnish)
Preparation:
Clean the potatoes and the scallions.
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Peel the skin off the potatoes and dice into small chunks. Rinse thoroughly, pat dry and place in a large bowl.
Slice the scallion into thin pieces and add it to the bowl with the potatoes.
Add all of the spices into the bowl with the potatoes and scallions. Then drizzle with olive oil.
Stir everything together until the potatoes are thoroughly coated with the spice mixture.
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Place the potatoes evenly on a parchment lined baking sheet.
Bake for about 40 minutes or until golden brown, turning the potatoes halfway through.
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Serve with a garnish of fresh parsley and dollop of thick yogurt or sour cream.
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