Roasted Eggplant & Red Pepper Yogurt Dip (Turkish Meze)

Ingredients

• 2 large eggplants
• 2 red bell peppers (or kapia peppers)
• 1 garlic clove, minced
• 400 g Greek yogurt (or strained yogurt)
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Salt, to taste
• ½ tsp black pepper
• ½ tsp dried thyme (or oregano)
• Aleppo pepper or paprika (optional, for garnish)

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Instructions

1. Roast the Vegetables

1. Roast the eggplants and red peppers over an open flame, under the broiler, or in a 220°C (425°F) oven until the skins are blackened and the vegetables are soft.
2. Place them in a covered bowl for 10 minutes.
3. Peel away the charred skins and remove the seeds from the peppers.
4. Finely chop the roasted vegetables and drain any excess liquid.

2. Prepare the Yogurt Base

1. In a large bowl, combine the Greek yogurt, garlic, lemon juice, olive oil, salt, black pepper, and thyme.
2. Mix until smooth and creamy.

3. Combine

1. Fold the chopped roasted eggplant and peppers into the yogurt mixture.
2. Taste and adjust the seasoning if needed.
3. Chill for 30 minutes before serving.

4. Serve

Spread the dip onto a serving plate, creating swirls with the back of a spoon. Drizzle generously with olive oil and garnish with thyme, Aleppo pepper, paprika, or chopped parsley. Serve with warm pita, toasted bread, crackers, or fresh vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time: 30 minutes
Servings: 4–6

This creamy Turkish-inspired dip combines smoky roasted eggplant and sweet red peppers with tangy Greek yogurt for a fresh, flavorful appetizer that’s perfect for sharing. 🍆🫑✨