A classic Turkish meze of fried eggplant and peppers topped with garlic yogurt and a thick tomato sauce. Vegetarian and gluten-free, served warm or at room temperature.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and cut into 2 cm cubes. Toss with half the salt and leave for 20 minutes, then squeeze out the bitter juices and pat dry.
- 2
Heat the sunflower oil in a deep pan over medium-high heat (about 170 °C). Fry the eggplant in two batches for 5-6 minutes until golden, and drain on paper towels.
- 3
Cut the green peppers into 2-3 cm pieces, fry them in the same oil for 2-3 minutes and drain.
- 4
Grate the tomatoes. Put 1 tablespoon of the frying oil in a small pot and cook the tomato paste for 1 minute; add the grated tomato and a pinch of salt and simmer over medium heat for 8-10 minutes until thick.
- 5
Crush the garlic into the yogurt and whisk with the remaining salt until smooth.
- 6
Spread the eggplant and peppers on a serving plate, spoon the garlic yogurt over, top with the tomato sauce and serve warm.
Nutrition
Per serving
| Calories | 164 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 9 g |
| Fat | 13 g |
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