Turkish Eggplant

Gluten Free Soy Free Vegetarian Egg Free Nut Free Vegan

Turkish Eggplant

Serving Size: 2-4

Calories per serving: 300

Fat per serving: 2gms

One of my favorite vacation spots for food is Istanbul, Turkey. Apart from the typical kebabs and kofte, their eggplant based dishes are simply delicious and burst with flavor. I give the highest points to their tomato, eggplant dish that was served every morning to us for breakfast. My husband and I would go for seconds, at the least!


Italian baguette (sliced)
2 medium sized eggplants (chopped)
4 medium tomatoes (chopped)
3,4 pods of fresh garlic (chopped)
salt to taste
1 cup plain yogurt


  1. Heat some vegetable oil in a pan.
  2. Chop the eggplants into small pieces and add to pan. Make sure you’re using a large base pan to avoid crowding of the eggplant.
  3. Let it cook with an open lid. Flip the eggplant so each side is cooked. When soft remove from pan and set aside.
  4. In the same pan add chopped garlic. Let it sizzle, add choppped tomatoes. Once tomatoes are mushy add in the cooked eggplant. Mix well, add salt.
  5. In a separate bowl, whisk the yogurt till it becomes smooth.
  6. In a pestle and mortar grind salt and one pod of garlic till it becomes grainy. Add this to yogurt and mix well.
  7. For serving transfer the eggplant, tomato mixture to a plate.
  8. Spoon in the yogurt mixture one spoon at a time and mix well till desired taste is achieved.
  9. Serve with Italian bread.

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