Home / Stories / Recipe: Giritli’s Köpoğlu, a Tomato-and-Eggplant Meze

Recipe: Giritli’s Köpoğlu, a Tomato-and-Eggplant Meze

Name: Giritli’s Köpoğlu, a Tomato-and-Eggplant Meze
Cuisine: Istanbul
Ingredients: 2 pounds eggplants4 1/2 pounds tomatoes17 ounces yogurt6 cloves of garlic (5 for the tomato sauce, 1 for the yogurt)1 cup of olive oil for the sauceVegetable oil, for frying2 tablespoons sugar1/3 cup vinegarSalt to taste

By Lian Penso Benbasat

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Recipe Information

In Istanbul, one of the best versions of the dish is prepared at Giritli Restaurant. Located in the heart of the Cankurtaran neighborhood, right below the historic Sultanahmet district, Giritli hosts both tourists and locals who come here to leave behind the hustle and bustle of the city in the tranquility of the restaurant’s secret garden.

Ingredients

2 pounds eggplants

4 1/2 pounds tomatoes

17 ounces yogurt

6 cloves of garlic (5 for the tomato sauce, 1 for the yogurt)

1 cup of olive oil for the sauce

Vegetable oil, for frying

2 tablespoons sugar

1/3 cup vinegar

Salt to taste

Preparation

Step One

First grate half of the tomatoes with a grater and dice the rest into small cubes.

Preferably in a copper pot, add the tomatoes and the diced garlic cloves, olive oil, vinegar, salt and sugar. Cook over very low heat until the mixture thickens and becomes uniform, approximately 2-3 hours. Stir occasionally. Low heat is important to maximize the flavor, and also to reach the highest level of lycopene content of tomatoes. Allow it to cool on the side.

Step Two

Peel the eggplants in vertical, 1-inch stripes using a peeler or a knife, alternating so that they are left partially peeled. Cut the eggplant into four pieces vertically. Dice each piece into small cubes, sprinkle with salt, and place them in a sieve. Let them sit for half an hour. This process will remove the bitterness of the eggplant. Squeeze the salted eggplants and dry them with a kitchen towel.

Step Three

Heat the vegetable oil in a deep skillet. When the oil is hot, put the eggplants in.

Fry them until they turn pinkish. Remove the fried eggplants onto a paper towel to drain excess oil. Crush one clove of garlic and mix it with the yogurt.

Spread the cooled eggplants on the serving plate, cover with a thin layer of yogurt and then spread the tomato sauce over the yogurt. Serve the dish with fresh bread. Köpoğlu pairs well with raki or aromatic white wine. Enjoy!

Written & photos by Lian Penso Benbasat

Published on July 17, 2024

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