This Turkish vegetarian eggplant appetizer is a delightful blend of flavors and textures. The roasted eggplant is mashed with garlic and mixed with tangy yogurt, crunchy walnuts, and aromatic spices. It is a perfect appetizer to enjoy with pita bread or crackers. With a quick preparation time of 30 minutes, this dish is ideal for parties or a quick snack. Try this recipe and impress your guests with this tasty and healthy Turkish delight!
Ingredients
- 2 large eggplants
- 4 cloves of garlic
- 1 cup plain yogurt
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Pierce the eggplants with a fork several times to allow steam to escape during roasting.
- Place the eggplants on a baking sheet and roast them in the preheated oven for about 30 minutes or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool for a few minutes.
- Once cooled, peel off the charred skin and discard it. Transfer the roasted eggplants to a mixing bowl.
- Mash the roasted eggplants with a fork or a potato masher until they reach a smooth consistency.
- Crush the garlic cloves and add them to the mashed eggplants.
- Add the yogurt, olive oil, chopped walnuts, ground cumin, paprika, salt, and pepper to the bowl.
- Mix well until all the ingredients are thoroughly combined.
- Transfer the eggplant mixture to a serving dish.
- Garnish with fresh parsley leaves.
- Serve the Turkish vegetarian eggplant appetizer with pita bread or crackers. Enjoy!
