| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 202 | 13g | 7g | 17g |
| sugars | fibre | protein | salt |
| 5g | 3g | 6g | 0.39g |
Why I Love Turkish Eggplant on Fire
At face value, the recipe title “Eggplant on Fire” might raise a few eyebrows. But beyond this intriguing name lies a delightful Turkish dish that I simply cannot get enough of. Much like my favorite Italian-American classics inherited from my grandparents’ kitchen, this dish is a testament to the power of homely cooking and the cultural richness of food. On a personal note, it has become one of my go-to recipes to explore beyond my Italian-American culinary roots.
A Nod to Turkish Cuisine
While my Italian heritage often takes center stage when it comes to my culinary creations, the “Eggplant on Fire” is an exciting detour into the flavors of Turkey. It’s an exotic cousin to the familiar Italian eggplant Parmesan, but with several unique twists that make it completely individual.
This delectable dish involves roasting eggplants to a perfect char, which brings out their inherent sweetness while adding a smoky nuance. It is then blended into a creamy concoction with yogurt, garlic, and a blend of seasonings. The resultant flavor sensation is an irresistible blend of smokiness, creaminess, and a fresh tanginess that Turkish cuisine is fondly known for.
Inspiration behind the Recipe
I first came across this recipe while exploring the works of Anatolian chefs. I was particularly inspired by Chef Mehmet Gürs. His flare for combining traditional flavors in unique ways reminded me of my childhood kitchen experiences, and motivated me to recreate this delightful Turkish dish in my own kitchen.
Serving Suggestions
As a self-proclaimed gourmet guru with a fondness for hearty Italian-American food, I find numerous pairing options for the “Eggplant on Fire”. It works perfectly as a side dish to grilled meats or can be the main attraction when paired with some warm flatbreads. Alternatively, you can serve it in a more traditionally Italian manner as a topping for crisp bruschetta alongside a bowl of hand-rolled spaghetti. Whichever way you choose to serve it, this Turkish delight never fails to impress.
So, if you’re looking to branch out from the more well-known eggplant dishes, I cannot recommend the “Eggplant on Fire” highly enough. From the charred eggplant to the zingy garlic yogurt, its rich and rustic flavors are sure to bring delight to your table. It’s one of those hearty homemade dishes that evokes shared meals and cherished family traditions – truly a testament to what I believe every meal should represent.
What You’ll Need
- 6 large eggplants
- 6 cloves of garlic
- 2 cups of plain yogurt
- 1/4 cup of olive oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 2 tablespoons of lemon juice
- 1 bunch of fresh parsley
Method
Step One
Begin by preheating your oven to 450 degrees Fahrenheit (232 degrees Celsius). While the oven is preheating, line a baking tray with foil. Take your eggplants and pierce them all over with a fork. Place the eggplants on the tray.
Step Two
Next, insert the eggplants into the oven and leave to roast until the insides are tender and the skins are blackened. This should take about 20 to 25 minutes. After roasting, remove the eggplants from the oven and set aside to cool.
Step Three
While the eggplants are cooling, prepare the garlic yogurt sauce. In a bowl, combine the plain yogurt, minced garlic, olive oil, lemon juice, salt, and black pepper. Whisk everything together until well mixed. Adjust the seasoning to taste, if necessary. Set the sauce aside.
Step Four
Once the eggplants have cooled, slice them open lengthwise. Scoop out the flesh inside, while discarding the skins. Chop the flesh into small, bite-sized pieces, then transfer this to a mixing bowl.
Step Five
Drizzle some of the garlic yogurt sauce over the eggplants. Use a spoon to mix everything together, ensuring that the eggplant pieces are well coated in the sauce.
Step Six
Transfer the eggplant and sauce mix to a serving dish. Garnish with fresh parsley before serving. You can also serve the remaining sauce on the side. Your Eggplant on Fire is now ready to be enjoyed!
