Turkish Eggplant and Peppers with Tomatoes and Garlicky Yogurt
After tasting this silky eggplant dish, köpoğlu, in Istanbul, Chris Kimball found that tangy yogurt, earthy eggplant, and slightly sweet tomato sauce is one of the best flavor combinations imaginable. OR This silky eggplant is topped with a sauce that’s so good that, readers report, they’re putting it on pasta as well.
- Makes4 to 6 Servings
- Cook Time1 hour
- 12
Köpoğlu is a classic Turkish meze consisting of silky eggplant and tender-crisp peppers, plus tomatoes that are cooked to concentrate their sweet-tart flavors, all finished with cool, creamy, garlic-laced yogurt. There are many ways to prepare the dish; ours is modeled on the version we tasted at Giritli Restoran in Istanbul. Soaking prepped eggplant in salted acidulated water before cooking is a curious technique called for in many recipes for köpoğlu; we were pleasantly surprised by the results when we gave it a go. Soaking, we found, improves flavor by taming any bitter notes while also seasoning the eggplant throughout. Additionally, the pieces absorb some water during their soak, which in turn reduces oil absorption during cooking. Either bulbous globe eggplants or slender Asian varieties do well here, so use whichever you prefer. The meze requires easy assembly before serving: sautéed peppers and eggplant are plated, then topped with yogurt, followed by a fragrant sauce made with fresh tomatoes, garlic and paprika, finished with a sprinkle of parsley. Serve at room temperature with warm flatbread on the side for scooping and dipping.
Don’t forget to add lemon juice to the soaking water for the eggplant. The acid prevents the eggplant from discoloring. Be sure to dry the eggplant after draining; a gentle pat to wick away surface moisture is all that’s needed.
Step 1
In a large bowl, cover the eggplant with water. Add the lemon juice and 1 tablespoon salt, stirring to dissolve the salt. Place a bowl or plate on top to keep the eggplant submerged. Let stand for 30 minutes, then drain. Lay out the eggplant on a kitchen towel and pat dry.
Step 2
While the eggplant is soaking, set a box grater in a medium bowl. Grate the tomato halves on the large holes, pressing the cut sides against the surface; stop when you reach the skin and discard it. In a small saucepan over medium, combine 2 tablespoons of the oil, half of the garlic, the paprika and ¾ teaspoon pepper. Cook, stirring, until sizzling, about 2 minutes. Add the tomatoes and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally, until no longer watery and a spoon drawn through the mixture leaves a trail, about 20 minutes. Remove from the heat and set aside.
Step 3
In a small bowl, stir together the yogurt, 1 tablespoon of the remaining oil, the remaining garlic and ½ teaspoon salt; set aside.
Step 4
In a 12-inch nonstick skillet over medium-high, heat 3 tablespoons of the remaining oil until shimmering. Add the peppers and a pinch of salt. Cook, stirring occasionally, until the skins blister and the peppers soften, 5 to 8 minutes. Transfer to a paper towel-lined plate.
Step 5
Return the skillet to medium-high, add the remaining ⅓ cup oil and heat until shimmering. Add the eggplant and cook, stirring occasionally, until deep golden brown and softened, 7 to 10 minutes; if the eggplant browns faster than it softens, reduce to medium. Using a slotted spoon, transfer the eggplant to the plate with the peppers and allow to drain for a few minutes.
Step 6
Distribute the peppers and eggplant in an even layer on a serving platter. Spoon on the yogurt mixture. Taste and season the tomato sauce, then spoon it onto the yogurt. Sprinkle with the parsley and flaky salt (if using).
