Batarsh | Hama-Style Roasted Eggplant and Yogurt Plate with Meat

Wash and dry the eggplants. Make four or five slits in each with a knife so steam can escape and the eggplant does not burst. Place them directly over a burner flame and turn them with tongs until charred on all sides. A skewer should pass through without resistance.

Place the eggplants in a covered container for 5 minutes so their own steam loosens the skins. Peel them with your fingers, remove any remaining blackened pieces with the tip of a knife, and place them in a strainer to drain. Mash with a fork, leaving some texture rather than making a puree.

Add the mashed eggplant to the garlic yogurt and fold it in with a fork; do not use a food processor. The mixture should hold on a spoon. If it seems watery, let it drain for a few more minutes. Spread it on a shallow serving plate and make a well in the center with the back of a spoon.

Melt the butter in a skillet and add the ground meat, breaking it up with a spatula. Cook until its liquid evaporates, the pieces separate, and the meat browns. Add the seven-spice blend and black pepper. Add the pine nuts 1 minute before finishing and cook, stirring, until golden.

While the meat and butter are sizzling, spoon them into the well in the eggplant yogurt. Drizzle olive oil around the edges and sprinkle with chopped mint. Serve immediately; this dish is best warm, since the yogurt and oil separate as it sits.