Eggplant is one of the most popular vegetables in Turkish and Greek cuisines. People on both sides of the Aegean claim that certain eggplant dishes ‘actually belong to them’.
Eggplant is used in a large variety of dishes such as İmam bayıldı, karnıyarık, dolma, kebab, musakka and rice .
Fried eggplant, eggplant salad and pickled eggplant go well with both rakı and Uzo.
There is even eggplant jam.
Even though the debate on its benefits still continue, there is nothing to be said about its taste.
Here is a dish made with eggplants called Köpoğlu.
1 sweet green bell pepper
1 sweet red bell pepper
1 sweet yellow bell pepper
3 ripe tomatoes
2 or 3 cups of olive oil
Eggplants are peeled lengthways and cut into quarts. The cut pieces are cut again diagonally and placed into salty water. 20 minutes later they are rinsed and dried.
Oil is placed inside a pan. When the pan is hot enough, thinly cut peppers and then eggplants are added and fried . The vegetables are placed on a fancy plate.
It’s time for the sauce
The sauce for this dish has two phases and they are prepared separately.
In the first stage, tomatoes are grated and cooked with salt and 2 cloves of garlic. Half a teaspoon of vinegar, same amount of castor sugar and some of the hot oil is added. The mixture is left to boil twice.
In the second stage, 125 grams of yoghurt is mixed with 2 cloves of garlic and salt.
The tomato sauce is poured over the fried vegetables, followed with the yoghurt sauce. The dish is finished with finely chopped dill.
Before you try it, I would like to remind you:
One of the most important things that make a dish created with olive oil is it’s juice. The ideal bread to use is white bread. Even though we all know white bread is not good for your health, I suggest you forget about that just this once.