Alinazik Kebab Twist

Method

1. Char the eggplant directly over an open flame or under a broiler for 10-12 minutes, turning occasionally, until the skin is completely blackened and the flesh is soft throughout.
2. Allow the eggplant to cool slightly, then peel away the charred skin, finely chop the flesh, and combine it thoroughly with the yogurt to create the classic alinazik base.
3. Slice the roasted peppers into thin strips and fold them into the eggplant and yogurt mixture, then season generously and spread the mixture across a wide serving platter.
4. Heat a heavy cast-iron skillet or mangal-style grill pan over high heat until smoking, then sear the lamb cubes for 8-10 minutes, turning every 2 minutes to achieve a deep, caramelized crust on all sides.
5. Reduce the heat to medium and continue cooking the lamb cubes for a further 12-14 minutes until cooked through and tender, resting them off the heat for 3 minutes before plating.
6. Arrange the seared lamb cubes over the eggplant and yogurt base on the platter, then drizzle the pomegranate molasses evenly over the entire dish just before serving.