Eggplant Kebab with Yogurt

Method

1. Pierce the eggplant all over with a fork and char it directly over an open flame or under a broiler for about 15 minutes, turning occasionally, until the skin is blackened and the flesh is completely soft.
2. Once the eggplant is cool enough to handle, peel away the charred skin, discard it, and roughly chop the soft flesh, then set it aside.
3. Meanwhile, combine the ground lamb with the crushed garlic and red pepper flakes in a bowl, mix thoroughly, then shape the mixture into elongated kebab patties and cook them in a hot dry skillet for about 12 minutes, turning once, until fully browned and cooked through.
4. In the same skillet, add the tomato sauce and let it simmer over medium heat for about 5 minutes until it thickens slightly, then stir in the chopped eggplant and heat everything together for 3 more minutes.
5. Arrange the lamb kebabs over the eggplant and tomato base on a serving platter.
6. Spoon the yogurt generously over the top of the kebabs just before serving to finish the dish in traditional Turkish style.