45 minTraditional Abugannuş Mezze
A delicious Antakya mezze where roasted eggplants and peppers meet fresh vegetables and olive oil.
Easy · 45 min
Purslane with Eggplant
A refreshing meze recipe combining the delicious aroma of roasted eggplant and fresh purslane.
- Prep
- 15 min
- Cook
- 20 min
- Time
- 35 min
- Servings
- 4
- Calories
- 160
- Level
- Easy
- Heat
- Gentle heat
- Region
- akdeniz
- Vegetarian
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 bunch fresh purslane
- 2 eggplants
- 1 cup strained yogurtInstead: strained yogurt
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon chili flakes
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Roast the eggplants, peel their skins and chop them finely.
- 2
Pick the purslane leaves, wash thoroughly and drain.
- 3
Whisk strained yogurt and crushed garlic in a bowl until smooth.
- 4
Add roasted eggplants and purslane to the garlic yogurt and mix gently.
- 5
Transfer to a serving plate, drizzle with olive oil and chili flakes before serving.
Note. To keep the purslane crunchy, mix it with the yogurt just before serving.
Questions
Can I roast the eggplants in the oven?
Yes, you can pierce them with a fork and roast them in a 200°C oven until soft.
Can I add walnuts to this meze?
You can enhance the flavor by adding crushed walnuts inside or on top if desired.
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An essential mezze from Antakya cuisine, prepared with the refreshing aroma of fresh za'atar.
Easy · 15 min