Not too long ago I made some seasoned pulled lamb and when I hit the end of the week I had not had a chance to finish it all so I tossed what was left into the freezer to use later. As luck would have it I then came across a new dish called ali nazik on The Culinary Chase. The ali nazik is described as an 'eggplant purée with lamb and yogurt' and it is essentially a baba ghanoush, an eggplant salad, that is topped with seasoned ground lamb, yogurt and parsley. I figured that the seasoned pulled lamb would work perfectly on top of baba ghanoush and it sounded like the perfect way to finish that last bit of pulled lamb.
With the meat already made this meal was as easy as making the baba ghanoush and assembling everything. I could not resist adding some feta the dish and I did so by mixing it into the yogurt topping. I also sprinkled a touch smoked paprika onto the final product both for the visual appearance and to add a hint of heat and smokiness to the dish. To make it into a heartier meal I served it with some toasted whole wheat pita triangles which I used to scoop up the eggplant salad and lamb just like a dip.
Note: The seasoned ground lamb that I made for the Greek style nachos would also work well in this dish.
Baba Ghanoush Topped with Lamb and Yogurt
(makes 4 servings)Printable Recipe
Ingredients:
1 batch baba ghanoush (see below)
1/2 pound seasoned pulled lamb or seasoned ground lamb
1/2 cup yogurt
1/4 cup feta (crumbled, optional)
1 pinch smoked paprika (optional)
1 handful parsley (chopped)
4 pitas (optional)
1 batch baba ghanoush (see below)
1/2 pound seasoned pulled lamb or seasoned ground lamb
1/2 cup yogurt
1/4 cup feta (crumbled, optional)
1 pinch smoked paprika (optional)
1 handful parsley (chopped)
4 pitas (optional)
Directions:
1. Assemble and enjoy with pitas.
1. Assemble and enjoy with pitas.
Baba Ghanoush
(makes 4 servings)Ingredients:
2 pounds eggplant (about 1 large or 2 medium)
2 cloves garlic
1/4 cup tahini
1/2 lemon (juice)
olive oil to taste
1 pinch cumin (toasted and ground, optional)
1 handful parsley (chopped)
salt and pepper to taste
2 pounds eggplant (about 1 large or 2 medium)
2 cloves garlic
1/4 cup tahini
1/2 lemon (juice)
olive oil to taste
1 pinch cumin (toasted and ground, optional)
1 handful parsley (chopped)
salt and pepper to taste
Directions:
1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
2. When the eggplant is cool enough to work with, cut it open and scoop out the flesh.
3. Blend the eggplant, garlic, tahini and lemon juice in a food processor.
4. Add olive oil to bring it to the desired consistency.
5. Mix in the cumin and parsley and season to taste.
6. Serve with pitas and garnish with toasted sesame seeds, chopped pistachios, chopped kalamata olives, etc. as desired.
1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
2. When the eggplant is cool enough to work with, cut it open and scoop out the flesh.
3. Blend the eggplant, garlic, tahini and lemon juice in a food processor.
4. Add olive oil to bring it to the desired consistency.
5. Mix in the cumin and parsley and season to taste.
6. Serve with pitas and garnish with toasted sesame seeds, chopped pistachios, chopped kalamata olives, etc. as desired.
Similar Recipes:
Greek Style Nachos
Greek Style Pulled Lamb Pitas
Greek Style Pulled Lamb Fries
Melitzanosalata (Greek Eggplant Salad)
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