Roasted Eggplant Meze

Serander Redaktion·65 min·Serves 4·Easy

Creamy, smoky and wonderfully fresh, Eggplant Meze is one of the most beloved yoghurt-based meze dishes in Turkish cuisine. Roasted eggplants are combined with thick Greek yoghurt, garlic and olive oil to create a dip that is both light and incredibly flavourful.

Whether served alongside grilled meat, kebabs and fish or enjoyed simply with warm flatbread on a summer picnic, this classic mezze is always a crowd-pleaser.

The finishing touch is a generous sprinkle of Serander Pul Biber. Its fruity warmth and vibrant colour perfectly complement the smoky eggplant and creamy yoghurt, bringing the entire dish together.

Ingredients

  • 3-4 medium eggplants
  • 250 g Greek yoghurt (10% fat)
  • 1 garlic clove, grated
  • ½ tsp salt (or to taste)
  • 2 tbsp extra virgin olive oil
  • 1-2 tsp Serander Pul Biber

Method

  1. Roast the eggplantsPreheat your oven to 200°C. Pierce each eggplant several times with a fork and place them on a baking tray. Roast for 40 to 50 minutes, turning halfway through, until the skins are charred and the flesh is completely soft. Alternatively, roast the eggplants directly over a gas flame or on a barbecue for an even smokier flavour. Transfer the hot eggplants to a bowl, cover tightly and let them cool for about 15 minutes, so the trapped steam helps loosen the skins.
  2. Prepare the dipPeel the roasted eggplants and finely chop the flesh. Place the chopped eggplant in a bowl and mix with the Greek yoghurt, grated garlic and salt until well combined.
  3. ServeTransfer the meze to a serving plate and create gentle swirls with the back of a spoon. Drizzle generously with good-quality extra virgin olive oil and finish with a generous sprinkle of Serander Pul Biber. The fruity warmth of the chilli flakes perfectly balances the creamy yoghurt and smoky eggplant.

Serving suggestion

Serve with grilled lamb, chicken, kebabs or fish, or simply enjoy it with warm pita, flatbread or fresh vegetables as part of a mezze spread.

For an extra layer of flavour, finish with another pinch of Serander Pul Biber just before serving.