Greetings to Gaziantep: Alinazik Kebab

roast-the-eggplants-and-peppers-in-the-oven-at-200-degrees-for-about-30-minutes-turning-occasionally-if-you-wish-you-can-roast-it-on-the-stove-or-over-a-fire

to-prepare-the-minced-meat-mixture-put-3-tablespoons-of-butter-and-1-tablespoon-of-oil-in-the-pan-and-heat-it-add-1-chopped-onion-and-2-chopped-village-peppers-and-fry

after-the-onions-turn-pink-add-400-grams-of-medium-fat-minced-meat-and-continue-roasting-after-releasing-the-water

after-adding-1-tablespoon-of-tomato-paste-2-teaspoons-of-salt-1-teaspoon-of-black-pepper-a-teaspoon-of-thyme-and-chili-pepper-mix-again-and-remove-from-the-stove

add-2-crushed-garlic-cloves-and-1-teaspoon-of-salt-to-1-bowl-of-strained-yoghurt-and-mix

transfer-the-eggplants-and-peppers-you-roasted-in-the-oven-to-a-bowl-cover-them-with-stretch-wrap-and-let-them-sit-for-about-15-minutes

peel-the-skins-of-the-eggplants-and-squeeze-1-tablespoon-of-lemon-juice-on-them-to-prevent-them-from-darkening-after-mashing-them-thoroughly-with-a-knife-combine-them-with-garlic-yoghurt

place-the-eggplant-with-yoghurt-roasted-peppers-and-minced-meat-mixture-nicely-on-the-hot-plate

as-a-final-touch-sprinkle-chopped-parsley-on-top-serve-hot-without-waiting-enjoy-your-meal