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Patlıcan Közde — Smoke-Charred Eggplant with Garlic Yogurt
This is the dish I reach for first when the grill is still roaring and friends are settling in around the table. We've been burning eggplant over open flame in Istanbul for centuries — blackening the skin until it cracks and weeps, coaxing that deep, sweet smoke into the flesh. A spoonful of sharp garlic yogurt alongside, good olive oil pooling over everything, and suddenly nobody is in a hurry to eat anything else. #turkish #eggplant #yogurt #vegetarian #meze #grilled
25
min total
(Prep:
10
| Cook: 15)
4
servings
1
Nikos Galerakis
5 recipes
Eggplant, raw
2.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.0 1 cup
Garlic, raw
4.0 clove
Olive oil
4.0 1 tablespoon
Parsley, raw
12.0 1 sprig
Salt, table
1.0 tsp
Spices, pepper, red or cayenne
0.25 g
Nutrition Facts
Energy
1034.7 kilocalorie
Protein
28.4 gram
Palmitoleic acid (C16:1, Omega-7)
0.7 gram
Gondoic acid (C20:1, Omega-9)
0.2 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
39.1 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
5.9 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.6 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
8.9 gram
Capric acid (C10:0)
0.4 gram
Lauric acid (C12:0)
0.2 gram
Myristic acid (C14:0)
0.7 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.1 gram
Caprylic acid (C8:0)
0.1 gram
Stearic acid (C18:0)
2.2 gram
Trans Fat
0.0 gram
Dietary Fiber
34.1 gram
Sucrose
2.8 gram
Fructose
16.9 gram
Glucose
17.3 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
1051.9 microgram
Choline
117.1 milligram
Folate (Vitamin B9)
842.2 microgram
Retinol
61.3 microgram
Vitamin A
954.8 microgram
Vitamin B-12
1.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.2 milligram
Vitamin B1 (Thiamin)
0.6 milligram
Vitamin B2 (Riboflavin)
1.0 milligram
Vitamin B3 (Niacin)
7.9 milligram
Vitamin B5 (Pantothenic Acid)
3.2 milligram
Vitamin C
47.3 milligram
Vitamin D
1.5 International Unit
Vitamin E
15.6 milligram
Vitamin K
251.2 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
474.1 milligram
Copper, Cu
1.0 milligram
Iron, Fe
4.1 milligram
Magnesium, Mg
196.4 milligram
Manganese, Mn
2.8 milligram
Phosphorus, P
600.9 milligram
Potassium, K
3090.7 milligram
Selenium, Se
20.8 microgram
Sodium, Na
2480.2 milligram
Zinc, Zn
3.6 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
13.5 gram
Aspartic Acid
1.9 gram
Caffeine
0.0 milligram
Cholesterol
27.0 milligram
Cryptoxanthin, Beta
82.8 microgram
Cystine
0.1 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 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
1238.0 microgram
Lycopene
0.0 microgram
Lysine
0.5 gram
Methionine
0.1 gram
Phytosterols
77.8 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
1223.8 gram
0
Split your 2 eggplants lengthwise into long halves and score the flesh in a crosshatch — confident cuts, not timid ones, but stop before you reach the skin. You want the heat and smoke to get in there, to do their work. Brush both sides with olive oil, salt them well, and set them aside while you get your grill properly, genuinely hot. Not warm. Hot.
1
Lay the halves skin-side down on the grill or, if you have gas, right over the open flame. This is where the magic lives — you need the skin to blacken and blister completely, smoke curling up, char forming. Eight to ten minutes. When you press the flesh with a fork and it gives without resistance, and the smell coming off the grill is deep and almost sweet, you are ready.
2
Pull them off the heat and let them breathe for a minute or two — just enough to handle. Then take a spoon and scoop the soft, collapsing flesh away from the burned skin. The skin goes — or stays, if you are the kind of person who eats the char, and I respect that. Lay the flesh loosely on your serving plate, don't fuss over it, it should look like itself.
3
Whisk your yogurt — thick, full-fat, the real thing — with the raw minced garlic and a pinch of salt. Raw garlic, not roasted, not softened. It should have a sharpness that makes you close your eyes for a second when you taste it. That edge is exactly what cuts through the richness of the eggplant.
4
Spoon the garlic yogurt over and around the eggplant — let it settle in the gaps, pool at the sides. Now the olive oil: pour it, don't drip it, be generous, this is not the moment for restraint. Scatter parsley over the top and finish with a pinch of red pepper — cayenne if you want fire, paprika if you want color, ideally both. Serve at room temperature with bread for scooping. Raki is already poured. This is a slow evening. Nobody leaves early.
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