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Name: Patlıcan Kızartması with Garlic Yogurt
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw; 8 1 tablespoon Olive oil; 1.5 tsp Salt, table; 4 clove Garlic, raw; 1 1 cup Yogurt, NFS; 0.33 1 cup Parsley, raw; 0.125 1 cup Peppers, red, cooked; 4 1 medium pita Bread, pita; 0.5 g Spices, cumin seed

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Patlıcan Kızartması with Garlic Yogurt

This is the dish I put out first when the table fills up and the raki is still being poured — it sets the whole mood of the evening. Every meyhane has a version; mine leans hard on the garlic and doesn't apologize for the oil. Smoke, cream, a little fire — this is what the meze table is built on. #turkish #eggplant #vegetarian #meze #yogurt #istanbul

40 min total (Prep: 15 | Cook: 25)

4 servings

Nikos Galerakis

5 recipes

Eggplant, raw 2.0 eggplant, unpeeled (approx 1-1/4 lb)

Olive oil 8.0 1 tablespoon

Salt, table 1.5 tsp

Garlic, raw 4.0 clove

Yogurt, NFS 1.0 1 cup

Parsley, raw 0.33 1 cup

Peppers, red, cooked 0.125 1 cup

Bread, pita 4.0 1 medium pita

Spices, cumin seed 0.5 g

Nutrition Facts

Energy

2178.9 kilocalorie

Protein

49.5 gram

Total Fat

124.7 gram

Monounsaturated Fat

79.0 gram

Mufa 16:1

1.4 gram

Mufa 20:1

0.4 gram

Mufa 22:1

0.0 gram

Oleic Acid (Omega-9)

77.2 gram

Polyunsaturated Fat

13.5 gram

DHA (Docosahexaenoic Acid, Omega-3)

0.0 gram

EPA (Eicosapentaenoic Acid, Omega-3)

0.0 gram

EPA (Eicosapentaenoic Acid, Omega-3)

0.0 gram

Pufa 18:2

12.1 gram

Pufa 18:3

1.0 gram

Pufa 18:4

0.0 gram

Pufa 20:4

0.0 gram

Pufa 22:5 N-3 (dpa)

0.0 gram

Saturated Fat

22.3 gram

Palmitic Acid (C16:0)

16.2 gram

Sfa 10:0

0.4 gram

Sfa 12:0

0.2 gram

Sfa 14:0

0.7 gram

Sfa 4:0

0.1 gram

Sfa 6:0

0.1 gram

Sfa 8:0

0.1 gram

Stearic Acid (C18:0)

3.7 gram

Trans Fat

0.0 gram

Carbohydrates

223.4 gram

Complex Carbohydrates

39.4 g

Dietary Fiber

39.4 gram

Total Sugars

62.5 gram

Disaccharides

2.8 g

Sucrose

2.8 gram

Monosaccharides

34.2 g

Fructose

16.9 gram

Glucose

17.3 gram

Vitamins

4244.8 mg

Carotene, Alpha

3.7 microgram

Carotene, Beta

1466.6 microgram

Choline

152.2 milligram

Folate (Vitamin B9)

1572.0 microgram

Retinol

63.4 microgram

Vitamin A

454.1 microgram

Vitamin B-12

1.5 microgram

Vitamin B-12, Added

0.0 microgram

Vitamin B-6

1.3 milligram

Vitamin B1 (Thiamin)

2.0 milligram

Vitamin B2 (Riboflavin)

1.8 milligram

Vitamin B3 (Niacin)

18.7 milligram

Vitamin B5 (Pantothenic Acid)

3.2 milligram

Vitamin C

80.4 milligram

Vitamin D

1.5 International Unit

Vitamin E

28.0 milligram

Vitamin K

394.5 microgram

Vitamins And Other Components

0.0 gram

Minerals

10231.7 mg

Calcium, Ca

691.2 milligram

Copper, Cu

1.4 milligram

Iron, Fe

11.5 milligram

Magnesium, Mg

263.5 milligram

Manganese, Mn

2.8 milligram

Phosphorus, P

833.4 milligram

Potassium, K

3442.1 milligram

Selenium, Se

82.5 microgram

Sodium, Na

4897.6 milligram

Zinc, Zn

5.6 milligram

ALA (Alpha-Linolenic Acid, Omega-3)

1.1 gram

Alcohol, Ethyl

0.0 gram

Amino Acids

0.0 gram

Arginine

0.7 gram

Ash

16.5 gram

Aspartic Acid

1.9 gram

Caffeine

0.0 milligram

Cholesterol

27.3 milligram

Cryptoxanthin, Beta

90.9 microgram

Cystine

0.1 gram

Fluoride, F

0.2 microgram

Folic Acid

189.2 microgram

Glutamic Acid

2.1 gram

Glycine

0.5 gram

Histidine

0.3 gram

Isoleucine

0.5 gram

Leucine

0.7 gram

Lipids

0.0 gram

Lutein + Zeaxanthin

1632.4 microgram

Lycopene

0.0 microgram

Lysine

0.5 gram

Methionine

0.1 gram

Phytosterols

77.4 milligram

Proline

0.5 gram

Proximates

0.0 gram

Serine

0.5 gram

Theobromine

0.0 milligram

Threonine

0.4 gram

Tryptophan

0.1 gram

Tyrosine

0.3 gram

Valine

0.6 gram

Water

1321.0 gram

Cut your eggplants lengthwise into slabs, roughly half a finger thick — not too thin or they'll disappear in the oil, not too thick or the inside won't surrender properly. Salt them generously on both sides and stand them in a colander for a good 15 minutes. You'll watch the water weep out of them, beading up and dripping. Beautiful. That's exactly what needs to happen. After 15 minutes, grab a kitchen cloth and pat them down hard — don't be gentle, you want them as dry as you can get them.

Into a wide, heavy pan — cast iron if you have it — pour enough olive oil to come up half a finger from the bottom. Set it over medium-high heat and wait. You're waiting until the oil shimmers and moves like water, light and quick, not thick and slow. Test it with a small scrap of eggplant: it should grab that oil immediately and make noise about it.

Fry in batches — don't crowd the pan, I'm serious, you'll steam them and lose everything. Lay the slabs in and then leave them alone for 3 to 4 minutes. No poking, no shuffling. You want a crust that's gone deep golden-brown, almost the color of dark caramel before you flip. Then one turn, another 3 minutes on the other side. Press the center with your finger — the flesh should give completely, no resistance at all. Pull them out onto a kitchen towel to drain and rest.

While the eggplant is resting, build your yogurt. Crush your garlic cloves with a heavy pinch of salt and work it with the flat of your knife until you have a smooth, sharp paste — you're not looking for chunks, you want it fully surrendered. Whisk it into a generous cup of thick yogurt until it's uniform. Now taste it. If it doesn't make you slightly nervous about how much garlic is in there, you need more garlic.

Lay your fried eggplant out on a wide plate — overlapping a little is fine, even good. Scatter fresh parsley over the top and let it fall into the crevices. A small pinch of cumin, a hit of red pepper — pul biber if you have it, cayenne if you don't. Now spoon the garlic yogurt generously over everything, letting it pool and run into the gaps. Finish with a slow drizzle of your best olive oil.

Serve this warm or at room temperature — both are right, don't worry. Bring warm bread to the table and tear it, don't cut it. This is a dish you eat slowly, scooping eggplant and yogurt together with the bread while someone refills the glasses. That's the whole point.

Nutrition Insights

✓

Fat enhances Vitamin A absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin A.

Source: NIH ODS – Vitamin A fact sheet

✓

Fat enhances Vitamin E absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin E.

Source: NIH ODS – Vitamin E fact sheet

✓

Fat enhances Vitamin K absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin K.

Source: NIH ODS – Vitamin K fact sheet

✓

Protects folate

Vitamin C protects folate from oxidative degradation during digestion, preserving more of it for absorption.

Source: Linus Pauling Institute – Folate

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