Yesterday, I made Rice Fritters for tea and mentioned that I had made a yoghurt side dip to go with them. Well, here it is. I am going to post it because it’s going to become a regular on our dining table.
I did do a little bit of internet research last night and whilst there are various dips, all using similar ingredients, they’re all different and this one is, too. Hooray!
So, our name for this dip? Well, you can see it in the title: Yoğurtlu Patlıcan. Not very original but that’s me. I’ve used the word ‘Mediterranean’ because it appears this type of dip, with its familiar Mediterranean ingredients, is common all around this area.
And, as we’re in Turkey, I’ve even given it a Turkish name which means ‘aubergine with yoghurt.’ Aubergines served with yoghurt is common in Turkey but this recipe is slightly different in that everything is mixed together.
As I said yesterday, all this came about because we needed something to serve the rice fritters with so I raided the fridge to see what I could come up with. Yoghurt is a staple; always available in our household (it’s difficult to live in Turkey and not accept yoghurt as a part of your diet!).
It was a half kilo tub and I’d say we had roughly 300 grams left.
We had one medium-sized aubergine sat on the shelf and a quarter of a lemon (hmm, think we had better go to Fethiye market today). Garlic lives in a bowl on top of the fridge and is always in plentiful supply so I had a clove of garlic to play with, too.
A Recipe For Yoğurtlu Patlıcan
- Cut your aubergine into bite-sized chunks. Heat a little olive oil in a frying pan and fry your aubergine till it takes on the oil, softens and begins to turn golden (I waited till some of the chunks went even darker).
- Take the pan off the heat and allow the aubergines to cool.
- Put roughly 300 grams of natural yoghurt (I used Turkish kaymaklı yoghurt but if you’re not in Turkey and are unable to get your hands on Turkish yoghurt, natural Greek yoghurt should do the trick) in a bowl.
- Finely grate one clove of garlic into the yoghurt.
- Add the juice of a quarter of a lemon and mix together until the lemon and yoghurt blend together.
- Once your aubergines have cooled, add them to the yoghurt mixture along with a good pinch of salt and mix together.
My main concern yesterday was how the lemon juice and yoghurt would taste once mixed together. I didn’t need to be concerned. The lemon added a little citrus zing and they complement each other perfectly.
My extra internet research around yoghurt dishes showed that it’s perfectly fine to use lemon and yoghurt in the same dish, some Tzatziki recipes being good examples of this.
In this dish, the yoghurt takes on some of the colour and flavour of the aubergine and in normal circumstances, I would have added chilli flakes but I’d already added quite a few to the rice fritters and we wanted a bit of a contrast. We don’t throw chillies in everything we eat, you know.