Name: Sautéed Eggplant and Capsicum (Köpoğlu)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: 125 g (4½ oz) Turkish or Greek-style yoghurt; 2 eggplants (aubergines); 1 red capsicum (pepper), seeded and cut into squares; 250 ml (9 fl oz/1 cup) sunflower oil; 1 green capsicum (pepper), seeded and cut into squares; 3 tomatoes, diced; 2 garlic cloves, grated

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

To reduce the bitterness of the eggplant, soak it in salted water for 30 minutes.

Ingredients

2 eggplants (aubergines)
250 ml (9 fl oz/1 cup</

Method

Peel and dice the eggplants, and put in a large bowl. Cover with salted water, and leave to soak for 30 minutes; squeeze the pieces out well and pat dry with paper towel. Heat the sunflower oil in a large frying pan over medium-high heat. Add the eggplant, and sauté for 8–10 minutes until they soften and start to brown. Move to a plate, return the pan to the heat then add the capsicums (which b