My fascination with Turkey began about a decade ago, and not surprisingly, it began through its food. I discovered a quaint Turkish restaurant in my neighbourhood and my education on Turkey, its food and its culture began with a platter of meze. The fact that this recipe comes in on the 568th anniversary of the conquest of Istanbul is pure coincidence.
On that Turkish platter there was what you would expect: lamb kebabs, stuffed grapevine leaves (dolma), carrot and yogurt dip, marinated roasted bell peppers, cucumbers, tomatoes and olives, feta-like cheese and eggplant salad. Out of all those things, what made me fall in love was that eggplant salad (you can find that Charred Eggplant Salad recipe here on the blog).
In fact, eggplant features in Turkish recipes very often, from salads and dips, to stews and the famous Ottoman stuffed eggplant dish called Imam Bayildi (translating roughly to The Imam fainted, presumably because it is so delicious). There is no question that in the Middle East and the Mediterranean, eggplant is a beloved vegetable (but technically a fruit, in the family of nightshades, like tomatoes).
When I was in Istanbul, during one of my cooking classes, I learned that one of the favourite dolmas (stuffed vegetables) are made with small eggplants that are cut and hollowed out, then dried in the sun and strung up into long strands that are sold in markets for the purpose of making these delicious meze. The same happens with peppers, and then you only have to stuff them and braise them. Unfortunately, outside of Turkey these are hard to come by, but it only goes to illustrate the love affair they have with eggplants.
Today, I want to show you how to make a delicious smoked eggplant dip, it is similar to Baba ghanoush, but it is made with yogurt instead of tahini. It is outrageously good and light. It will make a perfect addition to your meze spread.
I really like the smoked taste of the eggplant when it is charred over an open flame, but this recipe can also be done by roasting the eggplant in the oven (that is also a less hands-on approach to making this recipe). The second key to the success of this recipe is that once the eggplant is cooked, it has to drain completely, so your spread is not watery. Roasting and draining the eggplant can be done a day ahead. Putting it together once this is done is super fast.
Serve your smoked eggplant dip with some veggies like cucumbers, mini bell peppers and tomatoes, along with some good pita bread or naan, and olives and some feta cheese. You will have a delicious and healthy platter to enjoy with your family.
Smoked Eggplant Dip
2 medium eggplants
3/4 cup pressed yogurt, or Greek yogurt
1 clove garlic, minced
Juice of 1 lemon
3-4 Tbsp extra virgin olive oil
Salt and pepper to taste
Pomegranate arils for garnish
Pita bread or veggies for dipping
Pierce eggplants with a knife a few times, then place directly over an open flame, either on the stovetop over a rack, or on the barbecue, turning every few minutes so they roast and char evenly, about 35-40 minutes. Alternatively, you can place eggplants on a baking tray and roast at 450°F for about 40-45 minutes, until completely tender and charred.
When they are done, let them cool enough to handle, and then cut them in half and scrape the flesh off the skin. Place flesh in colander set over a plate and let them drain completely, 1-2 hours. This can be done a day ahead.
When eggplant has drained completely, chop it very fine. Place in a medium bowl and add yogurt, garlic, lemon juice, olive oil and salt and pepper to taste. Mix until combined and serve in a small bowl, garnished with pomegranate arils and a drizzle of olive oil. Serve with pita bread and veggies.
Makes about 3 cups.