How to Make Turkish Eggplant and Yoghurt Dishes

Turkish cuisine is a delightful fusion of flavors and textures, and one of its standout ingredients is eggplant. Known as "patlıcan" in Turkish, eggplant is used in a variety of dishes, often paired with creamy yoghurt for a delicious contrast. In this article, we will explore how to make Turkish eggplant and yoghurt dishes that are sure to impress your family and friends.

1. Turkish Style Stuffed Eggplant (İmam Bayıldı)

This classic Turkish dish features eggplants stuffed with a savory mixture of onions, garlic, tomatoes, and spices. Here’s how to make it:

  • Ingredients: 4 medium eggplants, 2 onions, 4 garlic cloves, 3 tomatoes, 1/4 cup olive oil, salt, pepper, and fresh parsley.

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a small cavity.
  3. In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
  4. Add diced tomatoes, salt, and pepper. Cook until the mixture thickens.
  5. Fill the eggplant halves with the mixture and place them in a baking dish.
  6. Drizzle more olive oil over the stuffed eggplants and bake for about 30-40 minutes, until tender.
  7. Garnish with chopped parsley and serve with a dollop of yoghurt on the side.

2. Roasted Eggplant with Yoghurt Sauce

This simple yet flavorful dish combines roasted eggplant with a rich yoghurt sauce that enhances its natural flavor.

  • Ingredients: 2 large eggplants, 1 cup plain yoghurt, 2 tbsp tahini, 2 cloves garlic (minced), 1 tbsp lemon juice, salt, and olive oil.

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle with olive oil and sprinkle with salt.
  3. Roast in the oven for about 30-35 minutes, or until the flesh is soft and golden.
  4. While the eggplants are roasting, prepare the yoghurt sauce: In a bowl, mix the yoghurt, tahini, minced garlic, lemon juice, and a pinch of salt.
  5. Once the eggplants are done, let them cool slightly, then drizzle the yoghurt sauce over the top.
  6. Serve warm or at room temperature, garnished with a drizzle of olive oil.

3. Eggplant Casserole with Yoghurt Topping

This dish is a comforting casserole that layers eggplants with meat and yoghurt, making it a hearty meal.

  • Ingredients: 3 medium eggplants, 500g ground beef or lamb, 1 onion, 3 tomatoes, 1/2 cup yoghurt, 1 egg, salt, pepper, and spices (such as cumin and paprika).

Instructions:

  1. Preheat your oven to 190°C (375°F).
  2. Slice the eggplants and sprinkle with salt, allowing them to sit for about 30 minutes to draw out moisture.
  3. In a skillet, cook the chopped onion until translucent, then add the ground meat, seasoning with salt, pepper, and spices. Cook until browned.
  4. Add the chopped tomatoes and simmer for about 10 minutes.
  5. Rinse the eggplants and pat them dry. Layer half of the eggplants in a baking dish, followed by the meat mixture, and then the remaining eggplants.
  6. In a bowl, mix yoghurt with an egg and pour it over the top layer of the casserole.
  7. Bake for approximately 40-45 minutes until the top is golden and bubbly.

These delicious Turkish eggplant and yoghurt dishes are perfect for family dinners or entertaining guests. Each recipe highlights the versatility of eggplant, paired beautifully with