Roasted Eggplant with Yoghurt Recipe
Roasted Eggplant with Yoghurt is one of the first recipes I make when fresh eggplants come out. This recipe is one of my favorite eggplant dishes, as I love the combination of eggplant and yogurt.
It is very similar to the Ali Nazik kebab recipe. But somehow, the flavors are different. So why did they make this dish like that, even if they mixed them all, it doesn't make much sense to comment on the food as if it were the same thing. For example, instead of wrapping ravioli for hours, if we boil the ravioli dough and put it on the tray, pour the boiled onion + minced meat mixture on it, and pour the yogurt and tomato paste sauce on it, just like in ravioli, do you think it will give the taste of manti?
I answer for you; does not. As with manti, dough and minced meat will not be felt at the same time and in equal amounts, so the flavor you get will also change. Too much ground meat comes to one bite and too much dough to the other because the ground meat is not collected in the dough. If you have eaten manti before, you can better understand the situation. Although both are made of the same material, their flavors are different. Since the dough of the Chinese dumplings is more, as I said before, the minced meat + dough balance is different, as in our ravioli.
In other words, there is a reason why very similar dishes have different names in the culinary world. Although they look alike, they are actually different.
Enjoy the recipe...
Ingredients
- 4 eggplants,
- 250 g of minced meat,
- 2 red peppers,
- 3 green peppers,
- 2 tomatoes,
- 1 onion,
- 3-4 tablespoons of olive oil,
- 1 tablespoon of tomato paste,
- 1/2 teaspoon of chili paste,
- 1/2 teaspoon sweet red chili powder,
- Cumin,
- Salt.
For the topping;
- Garlic yoghurt prepared according to your taste,
- 4-5 tablespoons of olive oil,
- 1/2 teaspoon sweet red chili powder,
Preparation
- Roast the eggplants on the stove or in the oven,
- While the eggplants are roasting, heat the olive oil in a large pan, add the minced meat and fry it until it releases its juice,
- Add the chopped onion and the red and green peppers that you cut squarely and fry them,
- Add tomato paste and fry until fragrant,
- Add the ground pepper and mix,
- Add 1/4 teaspoon of cumin and grated tomatoes,
- Peel and chop the roasted eggplants into small pieces or crush them in a mortar,
- Add the eggplants to the minced meat mixture and cook for another 10 minutes on low heat,
- Add the salt and remove from the stove,
- Serve by drizzling yoghurt with garlic and ground pepper burned in oil.
Bon appétit...