Turkish Roasted Eggplant in Yogurt
®This is a RAS signature Recipe©
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.
Servings, Total time at bottom of the page.
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
This is the Turkish style Roastes Eggplant dip, similar to Baba Ganoush or Muttabal, but made differently.
You can
strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Large / long Eggplants (Aubergine/Brinjal) | 2 | |
| Yoghurt ( I use 1/2 cup greek style and 1/2 cup thick sour yoghurt ) | 1 cup | |
| Garlic, minced | 4-5 cloves | |
| Olive oil | 2 Tbsp | |
| Mild chilli powder (Kashmiri) or Turkish Sweet Red Pepper powde | 1 tsp (2 gms) | |
| Dried mint | 1 tsp | |
| Salt | To taste | |
| Finely chopped fresh parsley, for topping (Optional) | 2 Tbsp |
Method:
- Preheat oven to 230 °c / 450 ° F.
- Prick the eggplants a few places with a fork.
- 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.
- Once the eggplant is softened. Allow to cool down slightly.
- Cut lengthwise to open up the eggplant and scoop out all the baked soft flesh.
- Once all the flesh is scooped out, dump onto a chopping board and chop up and mash with a sharp knife. Make sure all stringy bits are completely mashed/chopped.
- Add the yoghurt to a bowl along with the minced garlic and mix thoroughly using a wire whisk.
- 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.
- 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.
- Pour this over the plated eggplant and yoghurt.
- 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..
Turkish Roasted Eggplant in Yogurt
Notes:
- 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.
|
Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do to leave me a comment and CLICK THE LIKE BUTTON at the bottom of this page! Thank you! ♥ EAT AND TELL!!! Let us know if you tried – Turkish Roasted Eggplant in YogurtIf you make the dish, and share to your SOCIAL MEDIA please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com |
Quick Browse to see All Recipes by Category. World Cuisines to browse recipes by Regional Cuisine.
Thanks for visiting www.recipesaresimple.com
