Classic Kopoglu Meze

Ingredients

• 2 eggplants
• 2 green peppers
• 3 tbsp olive oil for frying
• 1 cup strained yogurt (labneh or Greek yogurt)Instead: strained yogurt
• 2 cloves garlic
• 2 tomatoes, grated
• 1 tsp tomato paste
• 1 tsp salt
• 0.5 tsp red pepper flakes

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Chop the eggplants and green peppers into cubes.

2. 2

   Soak the diced eggplants in salted water to remove bitterness, then pat dry.

3. 3

   Fry the eggplants and peppers in olive oil until soft, then drain on paper towels.

4. 4

   In a separate pan, sauté the grated tomatoes, tomato paste, and salt to make the sauce.

5. 5

   Crush the garlic and mix it with the strained yogurt.

6. 6

   Assemble the dish on a serving plate by layering garlic yogurt, fried vegetables, and topping with the tomato sauce.

Note. To make the eggplants absorb less oil, you can coat them in egg whites before frying or bake them in the oven.