Ali Nazik Köfte | Juicy Kebab on Smoky Aubergine

Prick the aubergines several times with a fork and roast all over in a preheated oven at 220 °C on the grill setting or directly over the flame / grill pan for 20 to 25 minutes, until the skin turns black and the flesh is completely soft. Let the aubergines cool briefly, cut them in half, scoop out the smoky flesh with a spoon, and finely chop it.

Finely grate or mince the garlic cloves. In a bowl, mix the chopped aubergine flesh with the Greek yoghurt, garlic, 1 tbsp extra virgin olive oil, and a little table salt. Keep lukewarm until serving.

Finely grate the yellow onion and lightly drain the juice. Place the minced beef in a bowl with the onion, 1 tsp fine table salt, and 1 tsp ground black pepper, and knead vigorously for at least 5 minutes until a smooth mixture forms. Shape into small, bite-sized köfte balls or flat patties.