Aubergine Dip with Yogurt topping and Carrot Wedges  – Turkish Food Recipe

Heya Chummies!! Welcome to the first Food blog of February. The foodie in me is going crazy looking at all the fresh farm produces around me. The harvest is on its peak and the sunny, crisp mornings are making me very happy. And happy mood means yummy food. 

I found this fresh aubergine (eggplant) from the bhajiwala-anna who has his own farm nearby and has most of the veggies are from there. After buying most of the vegetables, he asked to me to wait till evening for the leafy ones as his wife was getting the rest of veggies fresh from the farm. I grabbed a huge bundle (enough for more than a week) of coriander and mint that evening and came home back jumping! 

So coming back to the recipe, from past few weeks I am obsessed with the Turkish food. I have been searching for it and was planning to try making some myself. So I searched for the eggplant recipes and found something very similar to our Baingan ka Bharta but vastly different in the taste. In Turkey, they eat it as a dip, a side dish/starters. Well, I tried it. Here’s how it turned out.

Aubergine dip with yogurt topping and carrot wedges
©MantraaMugdha

Eggplant Roasted dip with yogurt topping and carrot wedges
©MantraaMugdha


Recipe type: Starters

Cuisine: Turkish 

Prep Time: 15 mins

Cook time: 10 mins

Serves: 2

Ingredients you will need

  • 1 Eggplant – Roasted
  • 1/2 Lime’s Juice
  • 1 medium sized, finely chopped Onion
  • 1 – Green chilli, finely chopped
  • 1 tsp – Garlic, finely chopped
  • 1 tbsp – finely chopped Spring Onion’s Greens
  • 1 tbsp – finely chopped Coriander, fresh
  • 1/2 tsp – Cumin powder
  • 2 tbsp – Olive oil
  • Salt and pepper powder to taste
  • 1/2 cup – Fresh Yogurt
  • Carrot wedges 

How to make

  • Remove the skin and excess juices of roasted aubergine/eggplant.
  • Transfer it to the deep bowl and add all the ingredients except coriander and olive oil. 
  • Mix it gently with a spatula while the eggplant is still hot. Add 1 tbsp Olive oil and fold gently again.
  • Season yogurt with salt and pepper for the topping.
  • Make wedges of carrots and sprinkle some lemon juice on it.
  • Serve the aubergine mix in a shallow bowl and with the help of the spoon make a little curve in it like we do in the hummus. Add the yogurt on the top. Drizzle generous amount of olive oil over it. Sprinkle finely chopped coriander if you want for garnishing.
  • You can have the dip with anything, I preferred carrot wedges.

Enjoy this Turkish Delicacy at your home! Super easy to make and great for vegans.

    Hope you liked this blog. Do share your views in the comments below and follow the blog for more. 

    Also let me know of how you made it, send me images or you simply tag me on any social handle named @mantraamugdha (Instagram , Twitter , Facebook )
    Thanks for reading today’s recipe.

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    10 Comments

    Add yours →

    1. Your writing style is excellent..! Keep it up

      Liked by 2 people

    2. Looks delicious

      Liked by 1 person

    3. decoration of the dish is very nice……surely might even taste that good…..

      Liked by 1 person

    4. plating looks nice

      Liked by 1 person

    5. looks nice

      Liked by 1 person

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