Preheat your oven or grill to 400°F (200°C).

Wash and dry the eggplants. Pierce it a few times with a fork to vent during roasting. (It is very important to vent the eggplants during roasting.) 

Place washed and dried eggplants on a nonstick roasting pan and roast for 15 minutes in the preheated oven or grill.

Chop the lamb meat into small and bite-sized cubes. In a cast iron pan, melt the butter and add the lamb cubes and sauté with finely chopped onion until tender.

Once the lamb meat is tender; add the olive oil, tomato paste, pepper paste, salt, pepper flakes and 5 tbsp of water. Close the pan lid and let the lamb meat simmer gently at low heat for additional 5 minutes.

During this time your eggplants should be already roasted. Remove the roasted eggplants from the oven and/or grill and peel their burnt skin.

After you peel the roasted eggplants, chop them very well on a plate and set aside. 

In a bowl, combine yogurt, salt, ground black pepper and olive oil. Add the chopped eggplants and combine the mix very well. This mix (puree) will be the base layer of your Ali Nazik Kebab.

Spoon the cooked meat cubes over the top of this puree and drizzle the juice, which remain in the pan, over the cooked meat cubes.

Serve.