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A bold, garlicky appetizer made with fried eggplants, yogurt, and a smoky tomato topping. A must-have meze with grilled dishes or fresh bread.

Why It’s Special:
✅ Creamy yogurt meets charred veggies
✅ Bold garlic & peppery topping
✅ Best served cold — meze heaven!

Ingredients:

• 2 medium eggplants, peeled & diced
• 1 green pepper, chopped
• Olive oil (for frying)
• 1 cup thick yogurt
• 2 garlic cloves (mashed)
• Salt to taste

For Tomato Sauce:

• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 small tomato (grated)
• ½ tsp chili flakes or paprika

Instructions:
1. Fry the Veggies:
Fry diced eggplants and peppers in hot olive oil until golden. Drain on paper towel.

2. Make Yogurt Base:
Mix yogurt with mashed garlic and a pinch of salt. Set aside.

3. Cook the Sauce:
In a small pan, sauté tomato paste and grated tomato in olive oil. Add chili flakes. Cook until slightly thickened (3–4 min).

4. Assemble:
Mix fried veggies into yogurt base. Spoon over the tomato sauce.

Serve Chilled:
Best after chilling 1–2 hours in the fridge.

Tips for Killer Köpoğlu:
✅ Fry veggies until soft but not mushy.
✅ Don’t skip the garlic — it’s the soul!
✅ Chill well before serving for max flavor.