Turkish Roasted Pepper and Eggplant Spread with Yogurt Recipe
This creamy spread combines the smoky flavor of roasted eggplant, the sweetness of peppers, and the lightness of yogurt. In Turkish meze bars it’s served in small bowls alongside olives, cheeses, and bread, as something to nibble on while chatting. It’s a bit like a cross between baba ghanoush and a yogurt dip, but with a distinctly Turkish character thanks to the garlic and herbs.
This spread captures the essence of Turkish meze: simple ingredients transformed by roasting, fresh herbs, and yogurt into something you can’t stop dipping into. The combination of smoky eggplant, sweet peppers, and tangy yogurt makes it lighter than classic baba ghanoush, yet just as aromatic and satisfying.
Chef's tips
Roast the vegetables until the skins are really well charred – that’s where the deep smoky flavor comes from. If your oven has a grill function, you can turn it on for the last few minutes. Let the vegetables cool just enough to handle; peeling them while still warm is much easier. If the yogurt you’re using is very thin, strain it through a fine sieve or cheesecloth for 30–60 minutes to get a thicker, creamier dip.
How to serve
Serve as part of a meze platter with olives, feta or other salty cheeses, hummus, and fresh herbs. It also works great as a spread for sandwiches and wraps, especially with grilled vegetables or chicken. For a quick lunch, spoon it over warm bulgur or couscous and top with crunchy salad greens.
Ingredients
- eggplant - 2 pieces
- pepper - 2 pieces
- yogurt - 200 g
- garlic - 2 cloves
- lemon juice - 1.5 tablespoons
- oil - 2 tablespoons
- parsley finely chopped - 2 tablespoons
- cumin ground - 0.5 teaspoons
- paprika sweet, ground - 0.5 teaspoons
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the eggplants and peppers, then place them on a baking tray lined with baking paper. Prick the eggplants in a few places with a fork so they don’t burst.
- Roast the vegetables for 30–35 minutes, turning them every 10 minutes, until the pepper skins are well browned and darkened in spots and the eggplants are soft and slightly collapsed.
- Transfer the hot peppers to a bowl and cover with a plate or plastic wrap for 10 minutes – the steam will make it easier to remove the skins. Set the eggplants aside for a moment to cool slightly.
- Peel the peppers, remove the cores and thick white membranes, then roughly chop the flesh. Cut the eggplants lengthwise, scoop out the soft flesh with a spoon, leaving the skin behind, and chop the flesh.
- Peel the garlic and chop it very finely or press it through a garlic press. Rinse the parsley, pat dry, and chop.
- Put the chopped eggplant and peppers into a bowl, add the yogurt, garlic, lemon juice, olive oil, cumin, sweet paprika, salt, and pepper. Mix thoroughly with a spoon or briefly blend with an immersion blender if you prefer a smoother texture.
- Finally, add the chopped parsley and gently fold it in. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Chill the spread in the fridge for at least 30 minutes to let the flavors meld. Serve drizzled with a little olive oil, with bread or raw vegetables for dipping.
Storage
Pastę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij ją 10–15 minut wcześniej, aby nie była lodowata i lekko ją zamieszaj.
