Alinazik Kebab

Steps

1. Grill the eggplants whole in a special pan until they are soft and change color on all sides. Check them carefully, especially the top part with the stamp, to ensure they are cooked through.
2. Let the grilled eggplants cool slightly, then scoop out the flesh using a spoon and knife. If there are seeds, remove them; if the eggplant is very juicy, scoop out some of the juice to help thicken the puree.
3. In a pan, cook the ground meat in a mixture of butter and olive oil until browned.
4. While the meat cooks, cut the red bell pepper into half and the green peppers. Sauté the chopped peppers in the same pan as the meat.
5. Add about half tablespoon each of hot red pepper paste and tomato paste to the sautéed peppers and continue cooking for 3-4 minutes.
6. Season the meat mixture with ground red pepper, red pepper flakes, black pepper, and salt. Add some hot water to help soften the mixture and create more sauce.
7. Continue cooking the meat mixture on low heat for about 5 more minutes until it is done.
8. In a separate pan, cook finely chopped garlic in olive oil.
9. Finely chop the cooked eggplant flesh (pureé) with a big knife and add it to the pan with the cooked garlic. Stir everything together for about 1 minute until incorporated.
10. Heat the eggplant mixture again. Slowly mix in the plain yogurt while stirring, as the yogurt is cold.
11. Serve the dish by placing the smooth eggplant base on plates first, then topping it with the meat mixture and sauce.