Köpoğlu
Ingredients
Vegetables:
- 2 medium eggplants about 1 lb / 450–500 g
- 4 long green peppers sivri or Italian frying peppers
- salt for soaking the eggplant
- sunflower or vegetable oil for frying
Garlic Yogurt:
- 1 cup thick strained yogurt 250 g
- 1–2 garlic cloves crushed
- 1 pinch salt
Tomato Sauce:
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 large ripe tomatoes grated, about 1½ cups
- 1/2 tsp sugar
- 1/2 tsp black pepper
- salt to taste
- 1 pinch red pepper flakes optional
To Finish:
- olive oil for drizzling
- warm thin bread for serving
Instructions
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Prepare the Eggplant
Peel the eggplants in alternating strips and cut them into ¾-inch (2 cm) cubes. Soak in a bowl of salted water for 15 minutes, then drain and pat very dry.
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Fry the Vegetables
Heat about 1 inch (2.5 cm) of oil in a deep pan to 350°F (175°C). Fry the eggplant in batches for 4–5 minutes until golden and soft. Cut the peppers into 1-inch (2.5 cm) pieces and fry for 1–2 minutes. Drain everything on paper towels and sprinkle lightly with salt.
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Make the Tomato Sauce
Heat the olive oil in a pan, stir in the tomato paste for 1 minute, then add the grated tomatoes, sugar, black pepper, and salt. Simmer for 8–10 minutes until thick and spoonable.
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Mix the Garlic Yogurt
Stir the crushed garlic and a pinch of salt into the strained yogurt.
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Assemble and Serve
Spread the yogurt on a serving plate, scatter the fried eggplant and peppers over it, and spoon the warm tomato sauce on top. Finish with a drizzle of olive oil and serve right away with warm bread.
Recipe Notes
- Serve at room temperature. The yogurt stays cool and the sauce slightly warm.
- The sauce can be made a day ahead and gently reheated. Fry the eggplant just before serving for the best texture.
- For a lighter version, roast the eggplant and peppers in the oven instead of frying, though the texture will be different.
- Fresh parsley or mint on top is a nice, optional garnish.