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This is the meze I make first when I know a long night is coming. Every Turkish table has a version — my version starts and ends with real fire, real smoke, nothing hiding behind too much seasoning. The eggplant does its work over the flame, the yogurt cools it down, the lemon wakes it back up. You put this on the table with bread and raki and the evening takes care of itself. #turkish #eggplant #meze #vegetarian #charred #raki
20
min total
(Prep:
5
| Cook: 15)
4
servings
1
Nikos Galerakis
5 recipes
Eggplant, raw
2.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
0.75 1 cup
Garlic, raw
3.0 clove
Olive oil
2.0 1 tablespoon
Lemon juice, raw
2.0 fl oz
Parsley, raw
0.25 1 cup
Salt, table
0.75 tsp
Red pepper, cooked, as ingredient
0.5 gram
Nutrition Facts
Energy
731.1 kilocalorie
Protein
24.2 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.4 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.1 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
20.0 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 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)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
5.0 gram
Capric acid (C10:0)
0.3 gram
Lauric acid (C12:0)
0.2 gram
Myristic acid (C14:0)
0.5 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 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)
1.3 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
33.9 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
3.1 gram
Fructose
17.5 gram
Galactose
0.0 gram
Glucose
17.9 gram
Carotene, Alpha
0.1 microgram
Carotene, Beta
922.1 microgram
Choline
110.1 milligram
Folate (Vitamin B9)
873.9 microgram
Retinol
45.9 microgram
Vitamin A
377.4 International Unit
Vitamin B-12
1.1 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.2 milligram
Vitamin B1 (Thiamin)
0.6 milligram
Vitamin B2 (Riboflavin)
0.8 milligram
Vitamin B3 (Niacin)
7.7 milligram
Vitamin B5 (Pantothenic Acid)
3.2 milligram
Vitamin C
73.0 milligram
Vitamin D
1.1 microgram
Vitamin E
9.4 milligram
Vitamin K
292.0 microgram
Calcium, Ca
390.6 milligram
Copper, Cu
1.0 milligram
Iron, Fe
4.0 milligram
Magnesium, Mg
190.8 milligram
Manganese, Mn
2.7 milligram
Phosphorus, P
522.1 milligram
Potassium, K
3022.6 milligram
Selenium, Se
16.4 microgram
Sodium, Na
1869.1 milligram
Zinc, Zn
3.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.7 gram
Ash
12.0 gram
Aspartic Acid
1.8 gram
Caffeine
0.0 milligram
Cholesterol
20.2 milligram
Cryptoxanthin, Beta
4.9 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
Lutein + Zeaxanthin
1239.4 microgram
Lycopene
0.0 microgram
Lysine
0.5 gram
Methionine
0.1 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
76.7 milligram
Proline
0.5 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
1232.7 gram
0
Lay your eggplants directly over an open flame — gas burner, charcoal grill, whatever burns in your kitchen — and let them blacken properly. Turn them with tongs every few minutes, and don't rush this: 12 to 15 minutes total, maybe more if your eggplants are fat. The skin should be completely charred and split, the flesh underneath collapsed and soft. Push a knife in — it should sink with no resistance at all. The smoke filling your kitchen is not a problem. It is the point.
1
Set the charred eggplants aside to cool until you can handle them without cursing. Then peel — fingers, running water, whatever works — pulling away all that blackened skin. Be deliberate but not obsessive: a little char clinging to the flesh is flavor, not a mistake. Chop the soft flesh roughly and let it settle into a bowl. It should already smell extraordinary.
2
Crush your garlic under the flat of your knife, mince it fine, and warm it gently in olive oil over low heat — one, maybe two minutes. You want it fragrant and soft, not browned, not bitter. Pour the warm garlic oil straight over the eggplant and let it soak in while everything is still warm enough to absorb it.
3
Fold in the yogurt until you have something loose and creamy, then taste seriously. Salt, then lemon juice — and the lemon should be forward, bright, unmistakable. A small pinch of red pepper, a handful of parsley torn or chopped. Serve this at room temperature, not cold from the fridge. Cold kills smoke. Room temperature lets it speak.
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