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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Baba Ghanoush Topped with Lamb and Yogurt

[heart_this] · Jul 15, 2010 · 22 Comments

Baba Ghanoush Topped with Lamb

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

Baba Ghanoush Topped with Lamb and Yogurt

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
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)
directions
  1. Assemble and enjoy with pitas.
Baba Ghanoush

Baba Ghanoush

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4
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
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.
Similar Recipes:
Greek Style Nachos
Greek Style Pulled Lamb Pitas
Greek Style Pulled Lamb Fries
Melitzanosalata (Greek Eggplant Salad)
Baba Ghanoush Burrito Bowl

Appetizer, Food, Lamb, Low-carb, Main Course, Recipe, Turkish

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Reader Interactions

Comments

  1. fleur says

    July 15, 2010 at 11:39 pm

    Hey! You know it is against my 'religion' to post a comment without trying it = but this sounds so good and just my cup of tea!!!

    Reply
  2. Gwen says

    July 16, 2010 at 12:03 am

    How wonderful! Baba ghanoush is one of my favorite treats in the whole world! I had no idea it was so simple to make! Your combonation of flavors looks irresistable! Maybe I'll give lamb another try. 😉

    Reply
  3. Recipe for Delicious says

    July 16, 2010 at 12:59 am

    Sounds great, Kevin! I wish I could whip some of that up for my bedtime snack!

    Reply
  4. Cynthia says

    July 16, 2010 at 1:29 am

    You wow me every time with your creations!

    I just want you to know that though I may not have been commenting often, I follow you all the time through Foodgawker. I gawk at each of your creations.

    Reply
  5. Karla @ {The Classy Woman} says

    July 16, 2010 at 1:35 am

    I am constantly amazed with the variety of meals you come up with. I am now craving this meal but have none of the ingredients to make it. 😉 ENJOY!

    ~Karla

    Reply
  6. Anonymous says

    July 16, 2010 at 3:11 am

    Baba ghanoush is one of my favorite things to order. Can't get enough of it. Bravo as always!

    Reply
  7. Claudia says

    July 16, 2010 at 3:56 am

    I do love Baba Ghanoush and it's great with the baby eggplants that are coming in. You are inspiring me to get off my decades-old Italian kick. oderiuLove the sweet, tenderlamb.

    Reply
  8. Rosa's Yummy Yums says

    July 16, 2010 at 7:01 am

    That dish is awesome! It contains everything I adore!

    Cheers,

    Rosa

    Reply
  9. Koek! says

    July 16, 2010 at 7:58 am

    Yes, yes, yes! That's all I cam say.

    Reply
  10. Ana Powell says

    July 16, 2010 at 8:02 am

    As always another great winner.
    Lovely presentation, great combination of flavours.
    Wishing you a great weekend ♥

    Reply
  11. Paula says

    July 16, 2010 at 8:25 am

    I must make this! 🙂

    Have a nice day!
    Paula

    Reply
  12. Marisa says

    July 16, 2010 at 9:06 am

    Awesome! How can you go wrong with so many flavourful elements combining to form one dish? I want this now.

    Reply
  13. Nina Timm says

    July 16, 2010 at 9:43 am

    Normally Baba Ghanoush is a vegetarian option, but you have made it even more tempting with the additon with lamb!

    Reply
  14. Joanne says

    July 16, 2010 at 10:18 am

    I am seriously drooling over this! I bet the pulled lamb would also be great over a hummus plate!

    Reply
  15. saveur says

    July 16, 2010 at 10:58 am

    This is totally up my alley! I love Middle eastern dishes like this. 🙂

    Reply
  16. bellini valli says

    July 16, 2010 at 2:07 pm

    You are so creative Kevin:D

    Reply
  17. Kalyn says

    July 16, 2010 at 3:01 pm

    Outstanding!

    Reply
  18. [email protected] says

    July 17, 2010 at 3:53 pm

    I've never had baba ghanoush before, it looks so good, way to get creative Kevin!

    My problem is I put leftovers in the freezer and they go from there to the garbage because I don't know what it is!

    Reply
  19. ++MIRA++ says

    July 17, 2010 at 7:08 pm

    love baba ghanough. its a prerequisite for anyone wanting to be my friend.lol.

    Reply
  20. meeso says

    July 18, 2010 at 4:32 pm

    Wow, that looks and sounds amazing! You've paired up some serious goodies here!

    Reply
  21. Selen says

    January 26, 2012 at 8:17 am

    I like this creative version. In Turkish cooking Ali Nazik is prepared usually with minced meat, but again, every region have their own version. The basic difference between Babaganoush and Ali Nazik's eggplant base is we put tahini, lemon juice and olive oil along with barbequed eggplants, yogurt and garlic in Babaganoush. Whereas Ali Nazik base is only bbq eggplant, yogurt and garlic. Babaganoush is a meze, but Ali Nazik is a hot main dish.
    For cubed meat, we have another eggplant base too actually which is called Hunkar Begendi (the sultan liked it). Where you again need to bbq eggplans, peel and chop. Then cook 2 spoonfull of flour in butter until golden and add 1 glass of milk (similar to bechamel souce) and then mix with eggplant puree. And then serve with lamb casarole. it's yummy too.

    Reply
  22. Kevin says

    January 26, 2012 at 10:57 am

    Selen: Thanks for all of the great info on roasted eggplant dishes! I enjoy all forms of BBQ eggplant and I often like to play around with the ingredients like the tahini and lemon. Hunkar Begendi is next on my list to try!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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