Countries › Türkiye › Köpoğlu - aubergines in tomato sauce and yoghurt

Köpoğlu - aubergines in tomato sauce and yoghurt

A lovely combo of aubergines, peppers, tomato sauce and yoghurt.

15 min

Prep

45 min

Cook

4

Serves

Ingredients

Other

medium aubergines (eggplants) (peeled in stripes, cut into 2–3 cm (1 in) dice)2 pieces

small red romano pepper (cut into 2–3 cm (1 in) dice)1 pieces

Turkish green peppers (sivri/çarliston biber) (or 1 small green bell pepper, cut into 2–3 cm (1 in) dice)1 handful

olive oil ((I use a mild extra virgin))4 tbsp

salt1 pieces

thick yoghurt (Greek or Turkish)250 g

small garlic clove (crushed)1 pieces

lemon juice1 tbsp

salt1 pieces

olive oil ((I use a mild extra virgin))2 tbsp

garlic clove (finely chopped)1 pieces

tomato (coarsely grated)450 g

½ tsp pul biber (Aleppo pepper)1 pieces

salt1 pieces

chopped flat-leaf parsley (Italian parsley)1 tbsp

½ tsp pul biber (Aleppo pepper)1 pieces

Method

Heat the oven to 230 °C. Line a baking tray with baking paper.

Toss the aubergines and peppers with 4 Tbsp olive oil and a little salt. Spread across the baking tray, keeping the peppers in the centre to prevent burning. Roast until completely tender, 25–30 minutes.

Mix the yoghurt, garlic and lemon juice. Add salt to taste. Set aside.

Heat a thick-bottomed frying pan over medium-low heat. Fry the garlic in olive oil, stirring constantly to avoid it burning, until fragrant, 30–45 seconds. Add the tomato, pul biber and a little salt. Stir well, then bring to the boil and cook until the sauce has darkened and thickened a little, around 5 minutes. The sauce should still taste fresh.

Add the roasted vegetables to the tomato sauce. Mix and cook for a couple of minutes. Remove from the heat. Leave to cool to room temperature.

Spoon the vegetables onto a serving plate. Top with the garlic yoghurt and a sprinkling of parsley and pul biber.