How to make
I baked 7-8 thin eggplants on the stove, stewed them in a pot to peel them more easily (see photos).
I chopped them finely and added them to 1.1 lb (500 g) of strained yogurt, salt, pressed garlic and a few drops of olive oil.
I mixed it and put it in the fridge to let the yogurt absorb the spices.
I finely chopped about 1.1 lb (500 g) lamb, which I put in the pan with 2-3 tbsp. of butter.
When it starts to fry, I add paprika, black pepper and salt. When this deliciousness is done, put the mixture in a plate and pour the meat on top.
The Turks have a wonderful spice called kekik, but I couldn't find it here, so I sprinkled the kebab with the closest spice to kekik - oregano.
Enjoy your meal!
