Ali Nazik kebab

(Eggplant purŽe with yogurt and ground meat, serves four)

Ingredients

4 long, thin medium-sized eggplants

1 tablespoon oil

2 1/2 cups yogurt

3 cloves garlic, minced

1 teaspoon salt

1 pound ground lamb (or beef)

1 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon tomato paste

Method

Roast the eggplants over a flame to char the skin. Cool. Peel skin and mince the flesh. SautŽ in oil for three minutes - stirring continuously. Add yogurt, garlic and salt and mix thoroughly. Set aside, keeping warm.

Mix ground lamb with salt and pepper and roll. Put this mixture on flat skewers and grill on charcoal fire.

Make sauce by mixing tomato paste with oil.

Evenly spread the eggplant mixture in a shallow serving dish. Arrange the grilled kebab on the eggplant puree.

Put the sauce on top of the kebabs. Melt the butter and pour on the dish and tip with chopped parsley.