We think this recipe originates in Turkey, it certainly has the right ingredients. It can be used as a Vegetarian starter or main course, or you could use it with Lamb, or as we have here, with Chicken.
This is a very simple recipe, requiring no skill, and the results are spectacularly good.

 

INGREDIENTS
 

1 Aubergine
1 Red Pepper
2 Tablespoons Olive Oil
3 Tablespoons Greek Yoghurt
Milk
Lemon Juice
1 oz (28 g) Unsalted Butter
1 Clove of Garlic
Chopped Fresh Coriander

 

PREPARATION

 
Pre-Heat your oven to hot, 230 degrees c, Gas mark 8.   Put the aubergine and the red pepper on a tray and roast them in the oven. The Aubergine will take about 45 minutes, and the red pepper about 20 minutes. Check on the red pepper after about 10 minutes and turn it over. We want the skin to blacken. When this has happened, Take it out of the oven, let it cool a little and peel off the skin. It should come away quite easily. Take out the seeds, throw them away and roughly chop the pepper.


Whilst all this roasting is going on, put the butter in your smallest saucepan and put it on a low heat.
After a while the butter solids will separate out. Keep the pan on the heat until the solids turn golden brown. Take off the heat and keep warm. The butter is now caramelised.


Sprinkle a pinch of salt on your chopping board and with the flat or a knife crush the garlic into a paste.


Thin the yoghurt with a little milk. We are looking for the consistency of double cream.
Add a pinch of salt.


Have 45 minutes passed yet ?  if so the aubergine will be done. The skin will have turned hard, and the inside will be soft.


Peel off the skin and finely chop the flesh. Transfer it to a mixing bowl and mix in the olive oil, lemon juice and the crushed garlic. Season with salt.


Spread the aubergine mixture on a plate, and scatter the red pepper on the top.. Pour the yoghurt over part of the aubergine and then pour the caramelised butter over the yoghurt.

Scatter some coriander over and it's finished.