(Çöp Şişli Ali Nazik - Gazianatep - Southeast Anatolia Region)
6 skewers of Chop Shish (See, How to Make Chop Shish
2-3 cubanelle peppers, roasted, peeled
2-3 tomatoes, cut in half, roasted, peeled
1 large eggplant, roasted
1 cubanelle pepper, roasted, peeled, finely chopped
2 tbsp creamy yogurt (See-How to Make Creamy (Strained) Yogurt
2 tbsp butter
Mix the roasted eggplant, cubanelle pepper, strained yogurt, salt and pepper all together. Place in an oven proof dish and keep it warm in the oven for about 2-3 minutes. Arrange the Chop Shish on top of Ali Nazik. Melt the butter in a small sauce pan. As soon as it starts bubbling, pour all over the kebab.
Serve with roasted peppers and tomatoes along with Ayran
by the side.
Roasting the Eggplant:
Before putting the eggplant in the oven, make holes in it with a fork so that it will soften and cook better. Place it on an oven tray and roast for about 35 minutes on broil. Then peel it and soak it in 2 cups of water with juice of 1⁄2 lemon to prevent from turning dark. Leave it in the water for about 5 minutes. After draining, cut into small pieces. Alternatively, you can barbecue it until softened.
Roasting Cubanelle Peppers:
Cut off the tops of the peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the peppers on an oven tray (inner side facing down) and place in the oven. Roast them for about 15 minutes and peel off the skin.
Alternatively, you can barbecue the peppers until softened. Just place the peppers with the outer side facing down on the barbecue.