The ULTIMATE Turkish EGGPLANT MEZZE with Garlic Yogurt & Tomato Sauce

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Peel the eggplants in stripes, dice into small cubes, about 2 cm / 1 inch.

Transfer the eggplants into a large bowl, add 1 tsp salt and enough water to submerge.

Let the eggplants sit in the salted water for 15 mins, drain and pat dry.

De-seed and cut the green chilies and paprika into medium size pieces and set aside.

Heat up the vegetable oil in a large pan, once the oil is hot, add the eggplants in batches.

Fry the eggplants until golden brown, transfer on a paper towel to get rid of the excess oil.

Fry the paprika peppers and green chilies until slightly brown, transfer on a paper towel.

In a saucepan, heat up 2 tbsp olive oil on medium low heat, add 1 tbsp tomato paste and optionally 1 clove of grated garlic.

Stir and cook until the tomato paste is fragrant and add the grated tomatoes.

Season with 1 tsp salt, ½ tsp black pepper, 1 tsp pul biber, stir to combine.

Add ½ cup water, stir and let it simmer on low heat for 20 mins, stirring occasionally.

In a mixing bowl, combine 2 cups yogurt with 2 cloves of minced garlic and 1 tsp salt.

Whisk until combined and creamy in texture.

Layer the garlic yogurt in a serving plate and add the fried eggplants, chilies and paprika.

Optionally top with additional garlic yogurt. Pour the tomato sauce on top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens