Ali nazik: lamb over smoky eggplant & garlic yogurt
A lunch for one: 565 kcal with 38 g of protein, 34 g of carbs and 33 g of fat, ready in 40 min.
- 40 min
- Lunch · 1 serving
- Turkish
- 565 kcal
Nutrition per serving
565 kcalEnergy: 26% protein, 23% carbs, 51% fat
- 38 gProtein
- 34 gCarbs
- 33 gFat
Fiber 13 gSugar 20 gSodium 450 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Dairy
Ingredients
For one serving.
- Lamb leg, cubed130 g
- Eggplant2 (350 g)
- Strained yogurt120 g
- Garlic2 cloves (6 g)
- Olive oil2 tsp
- Tomato½ (80 g)
- Green pepper1 (30 g)
- Chili flakes½ tsp
- Black pepper½ tsp
Method
- Char the eggplants over a gas flame or under a hot grill for 15 minutes, turning, until soft; peel and chop finely.
- While the eggplant is still warm, mix it with the strained yogurt, half the garlic and salt, and spread it on a plate.
- Sear the lamb cubes in the oil for 6 minutes, add the rest of the garlic and the diced pepper and tomato, and cook for 6 minutes more with salt, pepper and chili flakes.
- Spoon the lamb and its juices over the eggplant yogurt and serve.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
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