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Easy Eggplant (Aubergine) Dip or Patlıcan Ezme

Easy Eggplant (Aubergine) Dip or Patlıcan Ezme

Easy Eggplant (Aubergine) Dip or Patlıcan Ezme
Many of us don’t have the luxury and convenience of having gas cooking facility in our kitchens. And that on its own, makes things a little complicated because if you don’t have gas then you don’t have total heat control which is really important in cooking. I mean, ask any chef; they all prefer gas.

The other problem with not having gas is no gas, no smoked eggplant –also known as aubergine. So how are we going to make babaganoush or any other meze which uses smoked eggplant then? Maybe on a barbeque? Still, you may not have the weather to go outside and smoke your eggplant (aubergine), come back inside and carry on cooking. Well, if that’s your reality like it is mine then I have the second best thing to smoked eggplant (aubergine) for you.

Recipe Notes:
• Eggplant (aubergine) is an interesting vegetable: you cannot boil it or steam it; it gets mushy. However, it responds well to baking, stewing, smoking and deep frying. Since smoking is out of the question for me and baking is a drier method which doesn’t work in a meze situation—neither does stewing here—I’ll take deep frying method, thank you very much.
• Eggplant can be very bitter. To get rid of its bitterness, soak the eggplant chunks in salted water for at least 30 minutes—the longer the better. Salt will draw out the bitter juice.
• You will also need to be careful with deep frying eggplant as it transforms itself into an oil-loving sponge if you’re not careful. To avoid that, sprinkle the eggplants with salt just before deep frying. This’ll stop them from drinking all your frying oil.

Easy Eggplant (Aubergine) Dip or Patlıcan Ezme
Ingredients:

1 large round eggplant
1 tablespoon Greek style plain yoghurt
1 large clove garlic, crushed
Juice of ½ lemon
1 tablespoon flat-leaf parsley, chopped
Salt and pepper

Method:
• Peel the eggplant and cut into small pieces. Soak them in generously salted water for at least half an hour with a plate on top –this’ll stop them from floating above the water.
• Rinse the eggplant well under running water and dry the pieces carefully. Heat the oil in a deep fryer and fry the eggplant until golden brown. Drain on kitchen paper.
• Place the yoghurt and eggplant in a small food processor with garlic and whizz it up until it is dip like, scraping the sides every now and then to achieve more even texture.
• Place processed eggplant in a bowl. Combine with crushed garlic, lemon juice and parsley. Season with salt and pepper.
• Serve with crusty bread.

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