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.
1 large aubergine, completely peeled, halved lengthways and finely sliced
2-4clovesgarlic, crushed with salt
juice of ½lemon
4spring onions, finely sliced
2fresh green chilli peppers, finely sliced
large bunch of parsley and dill, chopped
3tablespoons thick creamy yogurt
salt and freshly ground black pepper
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, mash the aubergine with the garlic and lemon juice. Add the onions, chilli peppers and herbs. Bind with 2 tablespoons of the warm oil and beat in the yogurt. Moisten with a little more of the oil to taste, and season with salt and pepper. Yalova ezmesi should taste of the olive oil. Serve while still warm with bread.