Smoked Aubergine with Yogurt

Patlican ezmesi


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Simple to make and soothing to taste, this is the ultimate quick fix of aubergine and garlic. To make it properly, it is essential to burn: the aubergine over charcoal or directly over the flame of a gas cooker. The flesh is then chopped to a pulp and mixed with apple vinegar or lemon, olive oil, garlic and yogurt. Sometimes chopped tomato, parsley, dill, chopped or ground walnuts, or tahin are added. But to get the full benefit of the smoked aubergine, there is this simple way:


  • 2 large aubergines
  • 3 cloves garlic, crushed with salt
  • juice of ½ lemon
  • 1 tablespoon olive oil
  • 2 tablespoons thick yogurt
  • salt and freshly ground black pepper


  • Place the aubergines directly over the charcoal grill or gas flame, using the stems to turn them from time to time. The grilled aubergines are ready when they become soft and squishy, sometimes oozing a little juice. If you are using a gas flame, they are ready when the skin becomes burnt and flaky.
  • Move the aubergines to a wooden board and slit them open lengthways, using a sharp knife.
  • Carefully scoop out the hot flesh, removing any flecks of burnt skin, and put the flesh into a bowl.
  • Use a fork to mix in the olive oil, lemon juice and garlic and bind with the yogurt.
  • Season it to your taste, and serve while still warm with fresh bread.