🇹🇷 Turkey · Food
Köpoğlu
By eatmundo · August 18, 2026
🇹🇷 TRAI-generated imageA classic Anatolian meze featuring fried vegetables bathed in a vibrant tomato and garlic sauce, finished with a cooling dollop of yogurt. It is the perfect balance of smoky, sweet, and tangy flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the 3 eggplants in stripes and cut them into 2cm cubes, then soak in salted water for 20 minutes to remove bitterness.
- 2
Dice the 3 green peppers into 1cm pieces and remove the seeds.
- 3
Heat 80ml of olive oil in a large pan over medium heat and fry the eggplant cubes until golden brown and soft.
- 4
Remove the eggplant, add the peppers to the same oil, and sauté for 5 minutes until slightly wilted.
- 5
Grate the 4 tomatoes and mince the 4 garlic cloves, adding them to the pan with 1 tablespoon of vinegar and a pinch of salt.
- 6
Simmer the sauce for 10 minutes until thickened, then fold the fried eggplant and peppers back into the mixture, cooking for another 2 minutes.
- 7
Let the dish cool completely to room temperature before serving; it develops better flavor as it rests.
- 8
Serve in a shallow bowl with a generous topping of thick, cold yogurt.
Frequently Asked Questions
What is Köpoğlu?+
Köpoğlu is a cold Turkish meze made from fried eggplant, green bell peppers, and tomatoes, typically seasoned with garlic, vinegar, and olive oil. It is commonly served with a side of yogurt and consumed as an appetizer or side dish.
Can I bake the vegetables instead of frying them?+
Yes, toss them in olive oil and bake at 200°C for 25 minutes, though the traditional texture relies on frying.
Is it served hot or cold?+
Köpoğlu is traditionally served at room temperature or slightly chilled, never hot.
Which type of yogurt is best?+
Use thick, full-fat strained yogurt (süzme yoğurt) for the best texture and flavor.
How long can I store this in the fridge?+
It keeps well in an airtight container for up to 3 days, tasting even better the next day.
🇹🇷 TRAI-generated imageMundo Match
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