Köpoğlu

Name: Köpoğlu
Prep time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 aubergines (about 600 g); 3 green peppers; 1 tsp salt, plus extra for the aubergine; 300 ml sunflower oil, for frying; 3 ripe tomatoes, grated; 2 tbsp olive oil; 3 cloves garlic; 300 g plain yogurt

/kurp·oh·LOO/

Fried aubergine and peppers with garlic yogurt and tomato sauce

4serves

1 hractive time

Goes with

Rakı

Sweet fried aubergine, sharp tomato and garlic yogurt give rakı plenty of fat and acidity to cut through.

Also good with red wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2aubergines (about 600 g)
3green peppers
1 tspsalt, plus extra for the aubergine
300 mlsunflower oil, for frying
3ripe tomatoes, grated
2 tbspolive oil
3 clovesgarlic
300 gplain yogurt

Method

Peel the aubergines in stripes and cut into 2 cm cubes. Toss with 1 tsp salt and leave in a colander for 30 minutes, then squeeze and pat dry.
Cut the peppers into 2 cm pieces.
Heat the sunflower oil to 175°C and fry the aubergine in batches until golden, about 4 minutes. Fry the peppers for 2 minutes. Drain on paper.
Cook the grated tomatoes in the olive oil with 1 crushed garlic clove and a pinch of salt for 10 minutes until thick.
Crush the remaining garlic with ½ tsp salt and beat into the yogurt.
Arrange the vegetables on a plate, spoon over the yogurt, then the warm tomato sauce. Serve warm or at room temperature.