About
Walk into any Turkish meyhane (tavern) or family home in summer and you will likely be greeted by a table full of meze—those small, colorful plates meant to be shared, savored slowly, and paired with lively conversation. There might be bowls of garlicky haydari (yogurt dip), smoky babagannuş, and piles of ezme, a spicy tomato and pepper salad. But my personal favorite is a dish that feels both humble and royal at once: a soft, tangy eggplant and tomato salad finished with a swirl of cool, thick yogurt.
This fried eggplant meze, known in variations as Yoğurtlu Patlıcan Salatası, is part of a centuries-old tradition. Eggplant became a darling of Ottoman kitchens after its arrival from Persia and India in the 15th and 16th centuries.
By the 18th century, cookbooks like Kitabü’t-Tabih and the later Melceü’t-Tabbâhîn (published in 1844, and often called the first printed Ottoman cookbook) documented eggplant salads dressed with garlic, vinegar, and spices. These early versions were simpler—grilled or fried eggplant mixed with souring agents and herbs—but they formed the backbone of what we now recognize as classic Turkish eggplant meze.
Yogurt, which became increasingly central to Ottoman dining by the 19th century, eventually joined the dish, softening its acidity and giving it a cooling balance that modern palates adore.
Today, this salad sits alongside legends like İmam Bayıldı (braised stuffed eggplant), Şakşuka (fried vegetables with tomato sauce), and mercimek köftesi (red lentil patties) as one of the quintessential cold dishes of the region. It carries the same DNA as Levantine babagannuş and Greek melitzanosalata, but the yogurt and pul biber give it that unmistakable Turkish personality.
Frying Instead of Roasting
Traditionally, many recipes call for roasting the eggplant over an open flame for a smoky edge. I love that method, but when I want something heartier, I fry the eggplant until golden before tossing it with a garlicky tomato sauce. The frying gives it richness and a silky texture that feels indulgent without losing the dish’s refreshing qualities.
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INGREDIENTS
2 large eggplants, cut into 2 cm slices
3 ripe tomatoes, peeled and finely chopped (or grated), or 1 can of chopped tomatoes
1 yellow onion, chopped fine
1 tablespoon tomato paste
4 cloves garlic, minced
Lots of olive oil (divided, plus extra for drizzling)
1 teaspoon pul biber (Turkish red pepper flakes)
1/2 tablespoon cumin
1 teaspoon red chili powder or paprika
1 teaspoon oregano
Salt to taste
1 cup thick Greek yogurt (or Turkish süzme yoğurt, which is even creamier)
Fresh parsley or dill, finely chopped, for garnish
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Instructions
Cut & Fry the eggplant: Cut eggplant into wheels, salt generously over paper towel and let sweat for 20 minutes. Heat a generous amount of olive oil in a large pan over medium-high heat. Fry the eggplant wheels in batches until golden and tender, about 6–8 minutes per batch. Drain on paper towels and sprinkle with salt. Drain remaining oil from pan
Make the tomato sauce: In the same pan, add the remaining olive oil, onions and the garlic. Sauté briefly, then add the tomato paste and spices. After two minutes, add in the tomatoes. Simmer for 5–7 minutes until it thickens.
Combine: In layers, add eggplant, top it with sauce, add eggplant, top with sauce. Put into the fridge until chilled.
Serve: Before serving, add the yogurt on top of the eggplant mixture on top, drizzle with olive oil, and scatter parsley or dill. Serve with warm flatbread, alongside grilled meats, or as part of a meze spread.
