Köroğlu Meze

Ingredients

• 3 large eggplants
• 1 cup strained yogurt (labneh or Greek yogurt)Instead: strained yogurt
• 2 cloves garlic
• 2 tablespoons butterInstead: olive oil
• 1/2 cup crushed walnuts
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

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

Method

1. 1

   Pierce the eggplants with a fork and roast them over an open flame or in the oven until tender.

2. 2

   Peel the roasted eggplants and finely chop or mash them.

3. 3

   In a bowl, mix strained yogurt, minced garlic, and salt.

4. 4

   Add the cooled eggplants to the garlic yogurt, mix gently, and transfer to a serving plate.

5. 5

   Melt butter in a small pan, add walnuts and red pepper flakes, and heat until fragrant.

6. 6

   Drizzle the hot walnut sauce over the meze and serve.

Note. Roasting the eggplants on an open flame rather than the oven gives the meze an authentic smoky flavor.