Eggs and bacon. Spaghetti and meatballs. Lamb and aubergine.
That last one might seem like a bit out of place, but if you've spent any time in Turkey–or you grew up with Turkish parents, like chef Hus Vedat did—then you know that grilled lamb and smoky aubergine (or Ali Nazak) is a combo for the ages.
The chef of London's Yosma puts a modern twist on this Turkish classic of sautéed minced lamb, served on top of a bed of aubergine puree. What else could you expect from a man who uses a hairdryer to fire up his grill?
This dish is perfectly spiced, smoky as hell, and has enough yogurt, lemon, and herbs to trick you into forgetting that you're still about 5,000 miles and 30 degrees away from Istanbul.