Eggplant and lamb are two cornerstone ingredients of Turkish cuisine and work well together. Quickly grilling the meat adds a nice crust to the outside that keeps the inside tender, and the bright color and flavor of the yogurt sauce serves as a counterpoint to the entire meal.

Serves: 4

In a medium bowl, add lamb, 3 sliced garlic cloves, lemon zest, oregano, cumin, and ¾ cup of oil. Mix ingredients well, wrap with saran, and marinate for at least 4 hours and up to 8.

Soak skewers in water for 10 minutes and drain. Preheat grill to 375˚ F and wipe with oil. Skewer pieces of lamb, wipe off excess pieces of garlic, and season with salt and pepper. Grill for 8 minutes, flipping sides halfway through, and remove. Allow meat to rest for 10 minutes and serve with yogurt sauce and smoked eggplant salad.

In a medium bowl, add yogurt, 3 tablespoons oil, lemon juice, garlic, cucumber, mint, dill and healthy pinch of salt. Mix ingredients well, cover with saran, and refrigerate until serving.

Preheat grill to 350˚ F. Place eggplant slices on sheet pan and season with salt. Set aside for 30 minutes to 1 hour. Wipe off excess water, brush with ¼ cup olive oil, and season with black pepper. Grill on both sides for 6 to 7 minutes each. Grill whole red pepper at same time. Remove eggplant and pepper from grill and allow to cool. Remove core and seeds from pepper and dice small. Cube eggplant. Place eggplant and pepper in medium bowl. Add 1 teaspoon minced garlic, parsley, and drizzle a bit of oil. Mix well and serve.