Aubergine with Chilli in Yogurt

Name: Aubergine with Chilli in Yogurt (Yalova ezmesi)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 3 tablespoons thick creamy yogurt; salt and freshly ground black pepper; large bunch of parsley and dill, chopped; large bunch of parsley and dill, chopped; salt and freshly ground black pepper; 1 large aubergine, completely peeled, halved lengthways and finely sliced; 2-4 cloves garlic, crushed with salt; 4-5 tablespoons olive oil; juice of ½ lemon; 2-4 cloves garlic, crushed with salt; 2 fresh green chilli peppers, finely sliced; 4 spring onions, finely sliced

Yalova ezmesi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A highly flavoured dish of aubergines softened in olive oil, then mixed with yogurt, garlic, chilli peppers and herbs. It is from Yalova on the Marmara Sea, where it is often made with strong chillies.

Ingredients

1 large aubergine, completely peeled, halved lengthways and finely sliced
4-5 tablespoons olive oil
2-4

Asia
Turkey
Marmara
Yalova
Gluten-free
Vegetarian
Mediterranean

Method

Soak the slices of aubergine in salted water for an hour. Drain well and squeeze out the excess water.
Heat the oil in a shallow pan enough to cover the base. Lay the aubergine slices in the oil, cover with a lid, and cook gently until softened but not browned. Remove the soft slices from the oil and put them in a bowl. Reserve the oil.
Using a fork, mas