Name: Eggplant with Yoghurt (Yoğurtlu patlican)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 long green capsicums (peppers); ½ teaspoon salt; 2 eggplants (aubergines); 1 garlic clove; 1 generous tablespoon extra virgin olive oil; 100 g (3½ oz) Turkish or Greek-style yoghurt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

The eggplant is the vegetable emblem of Turkish food. Prepared every which way – as a salad puree, fried – it develops an incomparable smoky flavour when grilled over a flame. It mellows even more when combined with yoghurt. Choose smaller, sweeter eggplants (and avoid the huge, spongy ones, which do not turn meltingly soft).

Ingredients

2 eggplants (aubergines)
2 long green capsicums (peppers)
1 garlic clove</

Method

Prick the eggplants and capsicums in several places with a fork, then place them on the heat on a barbecue, in a közmatik or directly over a gas flame; otherwise put them under a hot grill (broiler)-turning them over regularly, for between 20 and 30 minutes, depending on their size. (The capsicums will take less time, being smaller.) The flesh needs to