Alinazik kebab

Instructions

1. Prick the aubergines with a fork and grill them directly over a gas flame or under the oven grill, turning them, until the skin is blackened and the flesh is soft, about 15 minutes.
2. Let them cool slightly, peel them, then mash the flesh with a fork together with the salt, crushed garlic and lemon juice.
3. Mix this purée with the Greek yogurt and keep it chilled.
4. Season the lamb cubes with salt, pepper and cumin, then sear them in olive oil over high heat, in a very hot pan, for 6 to 8 minutes.
5. Add the butter and sweet paprika, lower the heat and cook for 5 minutes, stirring, until the meat is golden and tender.
6. Spread the aubergine and yogurt purée on a dish, arrange the meat on top along with its cooking juices.
7. Sprinkle with parsley and Aleppo pepper, then serve immediately with warm flatbreads.