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TurkishAuthentic Cuisine

Patlıcan Dilimleri

Serves 4 to 6 Appetizer vegetarian, Appetizers

Patlıcan Dilimleri

Patlıcan Dilimleri brings the essence of Turkish meze to the home table. While traditionally found in bustling meze spreads, where small plates encourage communal dining, this dish translates beautifully to family meals. Its roots lie in the simplicity of Turkish home cooking, where careful salting and generous use of olive oil transform humble ingredients into something special.

Each slice of eggplant is a canvas for creamy yogurt and a hint of garlic, creating a dish that is both rich and refreshing. The texture should be tender yet firm, with the olive oil lending a luscious mouthfeel. This dish is best enjoyed when shared, inviting conversation and connection.

Ingredients

  • 2eggplants
  • 200 gyogurt
  • 2 clovesgarlic
  • for fryingolive oil
  • to tastefine sea salt

Method

  1. Begin by washing the 2 eggplants thoroughly under cold water to remove any dirt. Slice them into 1 cm thick rounds. Lay the slices on a large tray and sprinkle both sides generously with fine sea salt. Let them sit for about 20 minutes; this will draw out excess moisture and any bitterness.
  2. While the eggplants are resting, peel and finely mince the 2 cloves of garlic. In a small bowl, combine the minced garlic with 200 g of yogurt. Stir well until the garlic is evenly distributed throughout the yogurt, then set aside to allow the flavors to meld.
  3. After 20 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry thoroughly with a clean kitchen towel. This step is crucial to ensure the eggplants fry properly without excess moisture causing the oil to splatter.
  4. In a large frying pan, pour enough olive oil to cover the base generously, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  5. Carefully place the eggplant slices in the hot oil in a single layer, being cautious not to overcrowd the pan. Fry each side for about 3-4 minutes, or until they turn golden brown and the edges become slightly crispy. The eggplants should be tender but not mushy when pressed with a fork.
  6. Once fried, transfer the eggplant slices to a plate lined with paper towels to drain any excess oil. Repeat the frying process with any remaining slices, adding more oil to the pan if necessary and allowing it to heat up before adding more eggplant.
  7. Arrange the fried eggplant slices on a serving platter. Spoon the garlic yogurt mixture over the top, ensuring each slice gets a dollop. Finish with a light sprinkle of fine sea salt to taste, enhancing the flavors. Serve immediately while the eggplants are warm and the yogurt is cool, perfect for sharing.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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