Preheat your oven to 400°F (200°C). Place the whole eggplants on a baking sheet lined with parchment paper, and pierce them a few times with a fork. Roast for 30-40 minutes until the skins are charred and the flesh is very soft. Allow the eggplants to cool slightly.

While the eggplants are roasting, take a large skillet over medium heat and add the butter. Once melted, add the chopped onion and minced garlic. Sauté for 5-6 minutes until the onion is soft and translucent, releasing its natural sweetness.

Add the ground lamb or beef to the skillet with the onions. Cook the meat, stirring frequently to break it up, until it is browned and fully cooked. Add the paprika, cumin, salt, and pepper, stirring well to evenly coat the meat with spices. Set aside and keep warm.

Once the eggplants are cool enough to handle, peel away the skins, keeping only the soft flesh. Place the flesh in a mixing bowl and mash it with a fork until smooth. You may leave a few small chunks for texture if desired.

Add the yogurt and minced garlic to the mashed eggplant, followed by a sprinkle of salt. Stir until thoroughly combined. The yogurt adds a creamy tanginess that enhances the smoky eggplant flavour. Taste and adjust the salt if necessary.

For assembly, spread the eggplant purée onto a serving platter or individual plates, creating a smooth, even layer as the base for the kebab. The purée should be warm or at room temperature.

Spoon the warm, spiced meat mixture evenly over the eggplant purée. Garnish with freshly chopped parsley for a burst of colour and fresh flavour, enhancing the dish’s presentation.

Serve Ali Nazik Kebab immediately, offering warm pita or flatbread on the side to complement the dish. The dish can be enjoyed with a drizzle of extra virgin olive oil or a few slices of fresh red chili if you prefer a touch of heat.