Fried Aubergine with Yogurt

Yoğurtlu patlican


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A deliciously simple and soothing dish. A similar one can be made with fried courgettes or fried carrots. Sometimes all three are fried in an egg batter first, and they can be cut into any shapes or sizes. Anywhere you go in Turkey you are likely to come across some variation of this dish. A swirl of tomato keçup in the yogurt sauce sweetens and distinguishes the Bozburun version.


  • 2 big aubergines
  • sunflower oil for frying

For the sauce

  • ½ pint/300 ml thick creamy yogurt
  • 6 cloves garlic, crushed with salt
  • 1 tablespoon lemon juice (or more, to taste)
  • salt and freshly ground black pepper


  • Partially peel the aubergines in zebra stripes, cut them in half lengthways, then slice each half into half-moon shapes. Soak them in a bowl of salted water for an hour. Using your hands, squeeze them dry as you would when wringing socks.
  • Heat the sunflower oil in a frying pan and fry the aubergines until golden-brown. Drain on absorbent paper, then lay them on a serving dish.
  • Make the sauce. Mix the yogurt with the lemon juice and garlic, add salt to taste and spoon it over the aubergines while still slightly warm, or when cold. Serve with bread.