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Yogurtlu Patlican

This common Turkish way of serving eggplants is simple and quite delicious.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

3 medium eggplants or 2 large ones, weighing about 2 pounds total
Salt
2 cups plain whole-milk or thick strained Greek-style yogurt

Preparation

  1. Step 1

    Fry, broil, or grill the slices as described on page 290. If frying, drain on paper towels. Arrange on a platter and serve, hot or cold, with yogurt spread thickly over each slice.

  2. Variation

    Step 2

    Beat into the yogurt 1 crushed garlic clove and 2 teaspoons crushed dried mint.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsTurkishMiddle EasternEggplantVegetableYogurtDairySideLunchDinnerVegetarianGluten FreeNut FreeQuickEasyFryBroilGrillingCookbooks
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