Közlenmiş Patlıcan — Charred Eggplant, Garlic Yogurt, a Little Fire
This is the dish I put on the table first, before anything else, while the raki is still being poured and the night is just finding its shape. The eggplant goes straight onto the flame — no fear, no apology — and what comes back is something smoky and silky and deeply itself. A meyhane without this plate is not a meyhane at all. #turkish #eggplant #meze #vegetarian #charred #mezze
40
min total
(Prep:
10
| Cook: 30)
4
servings
Nikos Galerakis
5 recipes
Eggplant, raw
4.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.5 1 cup
Garlic, raw
3.0 clove
Olive oil
3.0 1 tablespoon
Salt, table
0.75 tsp
Parsley, raw
20.0 1 sprig
Spices, paprika
0.5 g
Spices, pepper, red or cayenne
0.25 g
Spices, pepper, black
0.5 g
Nutrition Facts
Energy
1308.2 kilocalorie
Protein
47.8 gram
Mufa 14:1
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.6 gram
Mufa 17:1
0.0 gram
Mufa 20:1
0.2 gram
Mufa 22:1
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
30.7 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 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
5.6 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
8.4 gram
Sfa 10:0
0.6 gram
Sfa 12:0
0.3 gram
Sfa 13:0
0.0 gram
Sfa 14:0
1.0 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.1 gram
Sfa 6:0
0.1 gram
Sfa 8:0
0.2 gram
Stearic Acid (C18:0)
2.2 gram
Trans Fat
0.0 gram
Dietary Fiber
68.6 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
5.7 gram
Fructose
33.8 gram
Galactose
0.0 gram
Glucose
34.7 gram
Carotene, Alpha
7.3 microgram
Carotene, Beta
1921.9 microgram
Choline
212.1 milligram
Folate (Vitamin B9)
1634.6 microgram
Retinol
91.9 microgram
Vitamin A
1896.4 microgram
Vitamin B-12
2.3 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
2.2 milligram
Vitamin B1 (Thiamin)
1.1 milligram
Vitamin B2 (Riboflavin)
1.7 milligram
Vitamin B3 (Niacin)
15.4 milligram
Vitamin B5 (Pantothenic Acid)
6.3 milligram
Vitamin C
82.3 milligram
Vitamin D
2.2 International Unit
Vitamin E
16.4 milligram
Vitamin K
423.8 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
762.3 milligram
Copper, Cu
2.0 milligram
Iron, Fe
7.6 milligram
Magnesium, Mg
376.9 milligram
Manganese, Mn
5.7 milligram
Phosphorus, P
1027.4 milligram
Potassium, K
5923.9 milligram
Selenium, Se
31.8 microgram
Sodium, Na
1985.4 milligram
Zinc, Zn
6.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
2.1 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
1.3 gram
Ash
19.4 gram
Aspartic Acid
3.7 gram
Betaine
0.4 milligram
Caffeine
0.0 milligram
Cholesterol
40.4 milligram
Cryptoxanthin, Beta
154.8 microgram
Cystine
0.1 gram
Fluoride, F
1.3 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.2 gram
Glycine
0.9 gram
Histidine
0.5 gram
Hydroxyproline
0.0 gram
Isoleucine
1.0 gram
Leucine
1.5 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
2310.4 microgram
Lycopene
0.7 microgram
Lysine
1.1 gram
Methionine
0.3 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
159.7 milligram
Proline
1.0 gram
Proximates
0.0 gram
Serine
1.0 gram
Theobromine
0.0 milligram
Threonine
0.8 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.3 milligram
Tocotrienol, Alpha
0.1 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.2 gram
Tyrosine
0.6 gram
Valine
1.2 gram
Water
2338.5 gram
0
Lay your whole eggplants — skin on, uncut — directly over the flame. Gas burner, charcoal grill, broiler: all fine, but real fire is better. Turn them every four or five minutes, letting each side go properly black. Don't flinch at the smoke and the char; that blackened skin is doing exactly what it should. After twenty to twenty-five minutes they'll start to slump, and when you press the side gently with a spoon and it gives like a soft cushion, they're ready. The smell of caramel and ash is your alarm clock.
1
Pull them off the heat and let them rest on a board for a few minutes — they're too hot to handle and too good to rush. Then split each one lengthwise and scoop the soft, smoky flesh into a colander, shaking off as much charred skin as you easily can. A few dark flecks staying behind? Good — that's flavor, not sloppiness. Let the pulp drain in the colander for a couple of minutes. Gravity handles it; you don't need to press.
2
In a bowl, whisk together your yogurt with the minced garlic and a good pinch of salt. Taste it on your finger. It should make you blink a little — tangy, sharp, alive with raw garlic. If it doesn't, add another clove. You want this to be the bright, cool counterpoint to all that smoke; don't let it be timid.
3
Spread the warm eggplant pulp across your serving plate in a loose, generous layer, nudging it apart with the back of a spoon into rough pieces. You are not making babaganoush; you are not making a purée. You want rubble, not paste — soft chunks with some texture, some places where the smokiness pools. Season with a pinch of salt and a little black pepper.
4
Spoon the garlicky yogurt over the top while the eggplant is still warm — that warmth is important, it softens the yogurt just enough and pulls everything together into one thing instead of two. Let the yogurt drape unevenly; it should pool in the hollows and coat the high points. Then pour a real glug of good olive oil over the whole plate. Not a drizzle. A pour.
5
Finish with a small handful of fresh parsley torn over the top, a pinch of red pepper flakes, and a light dusting of sweet paprika — more for the color than anything else, just enough to make the plate glow. Now taste one bite before it goes to the table: you're listening for the smoky sweetness of the eggplant, the cool tang of the yogurt, the snap of raw garlic, the grassiness of the parsley. If something is quiet, wake it up with a pinch of salt. Then bread, raki, friends — in that order.
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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