We were blesssed to get a private cooking lesson from Gülevren last night. It was a unique treat watching superwoman. She cook 5 dishes for a 10 person dinner, while teaching us and watching the kids. Here’s her Ali Nazik Kebab dish, with its bold tangy meaty topping and cool, smooth eggplant base.
Yogurt Eggplant base:
- 4 medium Italian eggplants
- 1 T salt
- 3 T olive oil
- 2 c thick yogurt
- 8 Morningstar Vegetarian Sausage Patties
- 2 small red peppers, seeded and diced
- 2 T olive oil
- 4 T tomato paste
- 1/2 t salt
Preheat the oven to 400ºF.
Slice each eggplant in half. Poke holes in the eggplant with a fork. Brush olive oil onto the cut side of each eggplant. Place cut side down on a cookie sheet. Bake the eggplant for 40 minutes. Allow to cool, peel the eggplants.
At the same time, bake the sausage patties on a greased cookie sheet for 12 minutes. Allow to cool, then pulse the patties to a ground beef consistency in the food processor.
Pulse the eggplant in a food processor until it is mushy but still a little chunky. Heat the remaining 3 T of olive oil in a medium non-stick pan on medium high heat. Add the eggplant and 2 t salt. Stir-fry for 2 minutes. Remove to a bowl, and cool to room temperature. Mix in the yogurt.
Heat 2 T of olive oil in a medium non-stick pan on medium high heat. Add the diced red peppers and tomato paste and stir-fry for 4 minutes. Add the ground sausage patties and 1/2 t salt and continue to stirfry for 1 minute. Remove from heat and set aside.
Place the eggplant-yogurt mixture on the bottom of the serving bowl. Add the veggie meat-pepper mixture on top. Serve with bread.