Kervan Kopoglu Recipe

Prepare and sweat the eggplants

Trim stems from the eggplants and cut into 1/2-inch (1–1.5 cm) rounds or 1/2-inch thick lengthwise slices. Lightly salt both sides of the slices with 1 tablespoon sea salt and place them in a single layer on a rack or sheet pan for 20–30 minutes to draw out bitterness and moisture. Pat dry thoroughly with paper towels.

Prepare the peppers

Wash peppers, remove stems and seeds, then cut into quarters or large strips about 1/2 inch wide. Pat dry.

Fry eggplants and peppers

Pour about 1 cup vegetable oil into a large skillet so it reaches about 1/4–1/3 inch depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry eggplant slices in batches—do not overcrowd—about 2–3 minutes per side until golden brown and tender. Transfer to a paper towel–lined tray and season lightly with salt. Fry the pepper pieces 2–3 minutes until blistered and slightly charred in spots. Drain on paper towels. Let both cool slightly to warm room temperature while you prepare the yoghurt base.

Make the garlic yoghurt

Combine 2 cups plain yoghurt and 1/2 cup Greek yoghurt in a bowl for a thicker cream (or use 2.5 cups plain if you prefer). Crush or finely grate 3 garlic cloves and add to the yoghurt. Add 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Whisk until completely smooth and creamy. Taste and adjust salt or garlic to preference. If yoghurt is too thick, thin slightly with 1–2 tablespoons water or milk.

Assemble base layer

Spread a generous even layer of the garlic yoghurt on a shallow serving plate or individual plates, about 1/4–1/3 inch thick, leaving a small border for plating.

Arrange fried vegetables

Arrange the warm fried eggplant slices and blistered peppers over the yoghurt layer in a single overlapping layer or decorative pattern. The warmth of the vegetables will slightly soften the yoghurt, creating a creamy contrast.

Make the special topping sauce

In a small saucepan or skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add 2 tablespoons tomato paste and stir for 30–45 seconds until fragrant. Add 1/2 teaspoon hot red pepper flakes (pul biber), 1 teaspoon sweet paprika and 1/4 teaspoon ground cumin. Pour in 2 tablespoons water to loosen the paste and stir until the sauce is glossy and combined, 1–2 minutes. Season with 1/4 teaspoon salt, taste and adjust heat or sweetness (a pinch of sugar can be added if tomato paste is too tart). Remove from heat.

Top with sauce and garnish

Drizzle the warm special sauce evenly over the arranged eggplant and peppers so it pools slightly on the yoghurt. Sprinkle 1 teaspoon dried mint (or 1 tablespoon chopped fresh mint) and chopped parsley over the dish. Finish with 1 tablespoon extra virgin olive oil for shine.

Serve the Kervan Kopoglu warm or at room temperature with crusty bread or pita. Leftovers can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving and reheat the fried vegetables briefly in a skillet to refresh before assembling on fresh yoghurt.