Turkish roasted eggplant in yoghurt is quite fascinating with its unique flavour and appetizing aroma. Similar to Baba Ganoush and Muttabal, this slightly different preparation of roasted eggplant will satisfy all eggplant lovers and even those who don’t like eggplant. Serve with Meat dishes, Rice, or Pita.
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Turkish Roasted Eggplant in Yogurt
® This is a RAS signature Recipe©
This is the Turkish style Roasted Eggplant dip, similar to Baba Ganoush or Muttabal, but made differently.
♦Prep time:5min ♦Cook time:45min ♦Yield:4Servings.
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Turkish Roasted Eggplant in Yogurt
Description
A creamy, luxurious dip, where smoky, mashed eggplant is combined with thick, sour, whipped yogurt and minced garlic. It is a classic Turkish meze, delicious served with warm pita bread (khubz or pide) or alongside grilled meats and pilafs.
Ingredients:
Instructions
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Preheat oven to 230 °c / 450 ° F.
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Prick the eggplants a few places with a fork.
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Place on a baking tray lined with foil paper. Roast in the oven for 40-45 minutes. Or bake along with any other main dish, like chicken. Adjust the timing according to the oven heat setting.
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Once the eggplant is softened. Allow to cool down slightly.
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Cut lengthwise to open up the eggplant and scoop out all the baked soft flesh.
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Once all the flesh is scooped out, dump it onto a chopping board and chop and mash it with a sharp knife. Make sure all stringy bits are completely mashed/chopped.
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Add the yoghurt to a bowl along with the minced garlic and mix thoroughly using a wire whisk.
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Add the mashed eggplant and whisk together thoroughly, adding salt to taste. Pour into a serving dish and use the back of your spoon to create indented swirls across the surface.
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Heat the olive oil in a pan and quickly add the mild chilli powder, and allow to sizzle briefly. Add the dried mint and stir well.
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Pour this over the plated eggplant and yoghurt.
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Optionally; add the finely chopped fresh parsley over the top in clusters. Make sure you pat dry the parsley well before finely chopping, to keep the green colour..
Note
- Instead of paprika, you can also use chilli flakes.
- I like to add black pitted olives and finely chopped parsley to garnish.Key Ingredients: Eggplant, Yoghurt, Garlic, Olive Oil, Salt, Spice, Herbs.
