*For the eggplant and yoghurt puree:
- 4 eggplants
- 2 cups thick yoghurt
- 2 cloves of garlic, crushed and finely diced
- Salt and pepper to taste
*For the meat topping:
- 450 g small chunks of lamb
- 2 Tbsp olive oil
- 2 Tbsp water
- 2 tsp paprika powder
- Salt and pepper to taste
*For the roasted vegetables:
- 3 tomatoes, quartered
- 4 peppers
Directions:
1) Preheat the oven to 180°C. Place the eggplants directly over the burner on medium heat and roast for about 15-20 minutes, turning occasionally
2) Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbeque)
3) Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices
4) Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and black pepper. Combine well, cover and set aside until the lamb stew is ready
5) To roast the vegetables, spread the quartered tomatoes and peppers in a tray and roast at the preheated oven (180°C) for 15-20 minutes
6) For the lamb stew, cut the lamb into chunky, generous bite size pieces
7) Pour olive oil in a wide, heavy pan and sauté the lamb pieces for 5 minutes. The lamb will release its juice
8) Add the paprika powder and combine well. Check the seasoning and turn the heat to low. Stir in 2 Tbsp water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender
9) Just before serving, pour the yoghurt to the eggplant puree and combine well
10) You can serve this dish with chopped Turkish bread on the bottom ( = optional!)
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