Aubergine Paste With Olives (Zeytinli Patlican Ezmesi)


  • 250 grams Turkish yogurt
  • 2 tablespoons of salt
  • 2 cloves of garlic
  • 2 tablespoons of tomato puree
  • 2 medium aubergines (eggplant)
  • 60 ml water
  • 100 grams black olives
  • 1 lemon or lemon juice
  • 120 ml olive oil
  • 1 onion
  • 1 red capsicum
  • Parsley
  • ½ teaspoon of ground cayenne
  • ½ teaspoon of sugar


Wash the aubergines, dry them and cut them in halves. Sprinkle the halves with salt and leave them to absorb for about 10 minutes. Rinse the aubergine halves again and dab them with kitchen paper. Sprinkle some lemon juice over the aubergines. Heat the olive oil in a pan. Add the crushed cloves of garlic and fry them quickly. Add the aubergines and fry them gently. Cut the onions and capsicum into small cubes and add these together with the pitted olives to the aubergines. Leave the vegetable mix to simmer under a closed lid until the skin of the aubergines comes off. Remove the aubergine skin, cut it into small pieces and add it to the vegetable mix.
Add the water, some lemon juice and the tomato puree and mix everything well. Bring everything quickly to the boil and puree it all. Leave to cool off and add the yogurt. Bring to taste with salt and ground cayenne. Add some parsley and again some lemon juice.
Serve the dish with fresh Turkish bread.

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