Fried eggplant with yogurt and wild garlic

Fried eggplant with yogurt and wild garlic
  • 1 Piece eggplant
  • 2 Piece ramsons (wild garlic)
  • 3 Decilitre (dl) yogurt
  • 4 Peck salt
  • 4 Table spoon (tbsp) oil
  • 1 Peck grounded black pepper
  • 1 Table spoon (tbsp) lemon juice

season: Spring,Summer

occasion: 4Family

origin: Traditional (National&Religious)



It is the basic version of Turkish eggplant with yogurt, which uses plain yogurt as the sauce. Usually it is eaten as an appetizer that is very rich in flavor and easy to prepare ahead of time. You can serve it warm or cold, with a baguette.
Cut into cubes the eggplan, heat the oil in a medium size pan and fry the eggplant with salt until golden brown and soft. Combine yogurt, lemon juice, 1 teaspoon salt and black pepper in a small bowl and mix well. Set aside to let spices blend into the yogurt. Chop the ramsons (wild garlic). Right before serving, pour yogurt mixture into eggplant and strew the top with ramsons. Serve warm or cold as you like.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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