Kopoglu Salad

Hello Dear Friends,

I have a delicious recipe for you for the weekend. We all know the perfect harmony of eggplant and yogurt.

We also love that eggplant salad made with roasted eggplant. Now imagine combining two great flavors in the same container and tasting it after resting for a bit. Yes, the flavor that makes you cry is the Köpoğlu Salad :)

In fact, this is a recipe that varies according to provinces and even districts. Some roast all the vegetables and serve without yogurt, only with vinegar and garlic, which is the eggplant salad I know. Others mix all the vegetables with yoghurt after roasting them.

The last time I ate in Bodrum Gumusluk, it was served on eggplant with sautéed tomatoes and yogurt. I prepare it according to my taste. The reason why I mix the ingredients other than eggplant without roasting them is because I don't like the taste of peppers and tomatoes.

You can either prepare them by roasting them in the oven or you can try my method. My advice is to try both methods and find the one that suits you best.
Love…

Ingredients for Köpoğlu Salad Recipe

• 3 medium eggplants
• 1 medium tomatoes
• 2 sweet chili peppers
• Quarter bunch of parsley
• 2 cloves of garlic
• 1-1,5 glasses of yogurt
• Olive oil
• salt

How to Make Kopoglu Salad Recipe?

1. Roast the eggplants. Take the roasted eggplants on the counter and remove the insides with the help of a tablespoon.
2. Finely chop the insides you removed with the help of a knife and put them in a deep bowl. Chop the parsley and add to the bowl.
3. Remove the seeds of the tomatoes and peppers and chop them finely, crush the garlic.
4. Mix all the ingredients you have prepared and take the yogurt into a mixing bowl according to its consistency.
5. Let it rest in the refrigerator for 1 hour and transfer it to a serving plate. Serve with a drizzle of olive oil on top.