Dive into the rich and smoky flavors of Turkish cuisine with our delightful Turkish Roasted Eggplant Purée with Yogurt and Walnuts! This creamy, velvety dish is not just a feast for the eyes but a tantalizing treat for your taste buds. With its perfect blend of roasted eggplant, tangy yogurt, and crunchy walnuts, it’s an irresistible addition to any meal or a standout appetizer for your next gathering. Ready to impress your guests and elevate your culinary skills? Let’s uncover the secrets to this mouthwatering recipe that’s sure to become a favorite at your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 2 large eggplants
- 1/2 cup plain yogurt
- 1/4 cup walnuts, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the eggplants and pierce them several times with a fork to prevent bursting during roasting.
- Place whole eggplants directly on the baking sheet and roast for 35-40 minutes, turning occasionally, until the skin is completely charred and the flesh is soft and collapsing.
- Remove eggplants from the oven and let them cool for 10-15 minutes until comfortable to handle.
- Cut the eggplants in half lengthwise and scoop out the soft, smoky flesh into a mixing bowl, discarding the charred skin.
- Mash the eggplant flesh with a fork until it reaches a smooth, creamy consistency.
- Mince the garlic and mix it into the mashed eggplant.
- Add yogurt, olive oil, and salt to the eggplant mixture, stirring until well combined.
- Transfer the purée to a serving dish and smooth the top.
- Toast the chopped walnuts in a dry skillet for 2-3 minutes until fragrant and lightly golden.
- Sprinkle toasted walnuts over the eggplant purée.
- Drizzle with additional olive oil if desired, and serve at room temperature with bread or as a side dish.
Tips
- Choose the Right Eggplants: Look for large, firm eggplants with smooth skin. Smaller eggplants can be used, but larger ones will yield more flesh for your purée.
- Roasting Technique: Ensure you pierce the eggplants before roasting. This allows steam to escape and prevents them from bursting in the oven, resulting in perfectly roasted flesh.
- Mashing for Texture: For a creamier texture, use a potato masher or a fork to mash the roasted eggplant flesh. If you prefer a silkier consistency, consider using a food processor.
- Balancing Flavors: Adjust the amount of garlic and salt to your taste. For a milder flavor, roast the garlic along with the eggplants before mixing it in.
- Serving Suggestions: This purée is delicious served with warm pita bread, fresh vegetables, or as a side to grilled meats. For added flair, drizzle with a little extra olive oil and garnish with fresh herbs like parsley or mint.
- Make Ahead: This dish can be prepared in advance and served at room temperature, making it a great option for entertaining or meal prep.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 5mg
