Eggplant dip (patlican ezme)

Recipe courtesy Chandra and Yuksel Gultekin of the Sofra Restaurant.

“If you wish to prepare the eggplant at home, you can do so on a grill or you can broil it in the oven,” says Yuksel. “The signature smoky taste of this appetizer can only be achieved by grilling the vegetable or by purchasing grilled eggplant. Jars of grilled eggplant can be purchased at Greek markets like Omonia Foods or Lebanese markets like Elsafadi Brothers.”

  • 2 c Balkan yogurt
  • 1 medium eggplant
  • olive oil
  • 8 cloves garlic, peeled and crushed
  • salt and pepper

Slice eggplant widthwise and toss in olive oil. Lay flat on grill (or on broiler pan) and cook for 3 minutes on each side. Mash in a bowl (leave the eggplant peel on). If using already prepared grilled eggplant, mash one cup in a bowl.

Add yogurt to eggplant and stir until fully blended. Mix garlic into yogurt mixture. The amount of garlic can be increased or decreased to your taste, of course. Add salt and pepper to
your liking.

This dip can be eaten right away or can be refrigerated in advance. Yields enough dip for 6-8 people.

More recipes from Turkish Feast.