Grilled Lamb with Smoky Aubergine Is the Ultimate Turkish Comfort Food
Aubergine + lamb = a match made in flavour heaven.
You may have started the weekend with virtuous intentions of baking, juicing, and batch-cooking, but then Friday night happened and the closest you got to a productive kitchen session was leering over the mangal at your local kebab shop.
That chicken shish encased in a stale wrap might have tasted good at 3 AM, but you probably want redeem your culinary self this week with some slightly less grease-laden Turkish fare. Something like ali nazik, the signature dish of London Turkish chef Hus Vedat, perhaps?
Don't worry, it's ridiculously easy to make. Even on a Monday night.
Hus' dish comprises aubergine and tender grilled lamb rump with charred tomatoes and Turkish peppers. To achieve such smoky perfection, he throws everything onto a coal-fired grill. If you don't have one of these at your disposal, the regular grill on your oven is a fine substitute.
Because zero-effort Turkish comfort food doesn't have to come from a styrofoam box.