This dish has many, many variations. In Syria where it’s known as Battersh, we combine ground beef and tomato sauce. But in Turkey, where its known as Ali Nazik, they combine kebab or stew meat. Any way this dish is prepared, I promise it will be just as enjoyable! In this recipe I make the Syrian kind, Battersh.
OH and technically when people make the eggplant part of the dish, they actually roast the eggplants—but thank god for the 21st century because you can now buy roasted eggplant in a jar. SO this dish is super super easy and perfect for weekdays. Hope you like it <3
Ground meat and roasted eggplant aka Ali Nazik/Battersh
Ingredients
roasted eggplant
- 1 jar roasted eggplant
- 2 cloves garlic, smashed
- 1/4 cup plain yogurt
- 1 teaspoon salt
meat
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon Aleppo 7 spices mix
- 1 can tomato sauce
assembly
- 2 tablespoons pine nuts
- 1 tablespoon ghee (can also use butter)
- 2-4 tablespoons parsley, chopped
Instructions
Roasted eggplant
- Mix together the yogurt, garlic, and eggplant in a small bowl.
meat
- Add the ground beef and 7 spices to a skillet over medium-heat.
- After the meat releases it's water, add the salt.
- Stir in the tomato sauce and let simmer for 15 minutes over low heat.
Assembly
- Heat the ghee/butter with the pine nuts until they are lightly roasted. (make sure to continuously stir so that they do not burn)
- Place the roasted eggplant mixture at the bottom of a plate.
- Add the beef and tomato to the middle of the eggplant mixture.
- Top with the roasted pine nuts and chopped parsley.
- Serve with pita bread or fried pita bread (if you like.)
