Aubergine with Chilli in Yogurt

Yalova ezmesi

Preparation info

  • Difficulty


  • Serves


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.


  • 1 large aubergine, completely peeled, halved lengthways and finely sliced
  • 4-5 tablespoons olive oil
  • 2-4 cloves garlic, crushed with salt
  • juice of ½ lemon
  • 4 spring onions, finely sliced
  • 2 fresh green chilli peppers, finely sliced
  • large bunch of parsley and dill, chopped
  • 3 tablespoons 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.