Turkish Smoked Eggplant Mezze, Közde Patlıcan Ezme

  • Turkish Smoked Eggplant Mezze, Közde Patlıcan Ezme
Ranked: 19th

Rated 5 out of 5 based on 7 votes


  • 1 x round eggplant
  • 1 1/2 Tbls freshly squeezed lemon juice
  • 1 1/2 Tbls olive oil
  • 1 clove garlic, crushed
  • 3 sprigs flat-leaf parsley (leaves only), finely chopped
  • 2 pinches salt
  • 1 pinch black pepper


• Barbeque the eggplant for 15-20 minutes, turning to char on all sides until the skin blisters and the eggplant is completely soft.
• Allow to cool, then peel and roughly chop the eggplant.
• Place the eggplant in a food processor with lemon juice, olive oil, crushed garlic, salt and pepper.
• Process until smooth, transfer to a bowl and stir through chopped parsley.

Note: Do not use too much parsley as the dip gets a little bitter.

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  • That sounds very delicous :-)


    by Angela H. on 28/08/2013, 17:14
    Angela H.
  • Love smoked food!


    by Rebecca Evans on 25/03/2014, 15:14
    Rebecca Evans
  • Looks and sounds delicious.


    by Steve McManus on 25/03/2014, 15:28
    Steve McManus
  • This is a Turkish recipe :)


    by Nesrin Akkus on 25/03/2014, 15:47
    Nesrin Akkus