Baked Aubergines with Mint Yogurt

Anadolu patlican

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A simple dish from central and eastern Anatolia. The aubergines are halved and put into the still-hot ovens, once all the bread has been baked. The warm, softened halves are then filled with a cool mint-flavoured yogurt and eaten like a melon with a spoon. It is delicious and refreshing with any shape or size of aubergine, but the tiny thin ones work particularly well as meze.


  • 4 small aubergines
  • 4 tablespoons thick creamy yogurt
  • 2 tablespoons lemon or pomegranate juice
  • 2-3 cloves garlic, crushed with salt
  • small bunch of fresh mint, roughly chopped
  • salt and freshly ground black pepper


  • Preheat oven to 400F/Mark 6/200C
  • Wash the aubergines and place them in the oven on a baking tray for 15 minutes. Take them out and slit them lengthways, still attached at the bottom so that they open out like wings (if using 2 large aubergines, separate the halves one is enough per person). Lay the aubergine wings on their backs and bake in the oven for a further 20-25 minutes, or until the flesh is soft enough to press in the middle to form a dip.
  • Mix the yogurt with the lemon juice, garlic and mint and adjust the salt. While the aubergines are still hot, slit the toughened surface of each half with a knife and press the flesh down with your fingers until it resembles a hollowed-out boat. Fill the hollows with the yogurt mixture and eat with a spoon, scooping up the hot flesh with the cool yogurt until only an empty aubergine skin remains.