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Turkish Eggplant and Peppers with Tomatoes and Garlicky Yogurt
Köpoğlu is a classic Turkish meze consisting of silky eggplant and tender-crisp peppers, plus tomatoes that are cooked to concentrate their sweet-tart flavors, all finished with cool, creamy, garlic-laced yogurt. There are many ways to prepare the dish; ours is modeled on the version we tasted at Giritli Restoran in Istanbul. Soaking prepped eggplant in salted acidulated water before cooking is a curious technique called for in many recipes for köpoğlu; we were pleasantly surprised by the results when we gave it a go. Soaking, we found, improves flavor by taming any bitter notes while also seasoning the eggplant throughout. Additionally, the pieces absorb some water during their soak, which in turn reduces oil absorption during cooking. Either bulbous globe eggplants or slender Asian varieties do well here, so use whichever you prefer. The meze requires easy assembly before serving: sautéed peppers and eggplant are plated, then topped with yogurt, followed by a fragrant sauce made with fresh tomatoes, garlic and paprika, finished with a sprinkle of parsley. Serve at room temperature with warm flatbread on the side for scooping and dipping.
4 to 6
Servings
Don’t forget to add lemon juice to the soaking water for the eggplant. The acid prevents the eggplant from discoloring. Be sure to dry the eggplant after draining; a gentle pat to wick away surface moisture is all that’s needed.
1 hour
Ingredients
-
1½
pounds eggplant (see headnote), peeled and cut into 1- to 1½-inch chunks
-
1
tablespoon lemon juice
Directions
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01In a large bowl, cover the eggplant with water. Add the lemon juice and 1 tablespoon salt, stirring to dissolve the salt. Place a bowl or plate on top to keep the eggplant submerged. Let stand for 30 minutes, then drain. Lay out the eggplant on a kitchen towel and pat dry.
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