At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 480 kcal
• Protein: 25 g
• Carbohydrates: 20 g
• Fat: 34 g
• Sodium: 1304 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 2 tablespoons butter
• 1 garlic clove
• 1 pound (454 g) ground lamb or beef
• 1 tbsp biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
• 1 tsp sweet paprika
• 1 tsp fine salt

Eggplant-Yogurt Base

• 1 cup (225 g) plain Greek yogurt
• 3 roasted eggplants, peeled
• 1 tsp fine salt

Directions

1. Heat the oven to 450°F (230°C). Prick the eggplants and roast for 30–40 minutes, turning once, until collapsed; cool briefly and peel. Meanwhile, melt the butter and sauté the garlic for 30 seconds.

2. Add the ground lamb or beef and cook uncovered until browned and 160°F (71°C). Stir in the pepper paste, paprika, and salt.

3. Chop the roasted eggplants very finely on a cutting board, seasoning them with the salt listed for the base.

4. Combine the eggplant with the yogurt until creamy. Spread it on a serving platter and make a shallow well in the center.

5. Let the meat cool just enough that it will not split the yogurt, then spoon it and its pan sauce over the eggplant base and serve.

Sources

1. USDA FoodData Central — April 2026 data release