Kopoglu is a very popular and one of Turkiye''s most beloved mezze dishes. It's perfect as an appetizer and especially as a mezze for drinks. A very similar dish called in Bulgaria and other Balkan countries is also called Kyopolou, which is more similar to Ajvar.

Today we are making the popular Turkish version with fried eggplants, chilies, garlic yogurt, tomato sauce.

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Ingredients:
• 750 g eggplants, 3 medium size
• 200 g red paprika pepper, 2 medium size
• 250 g mild green chilies, 4 medium size
• 500 g plain yogurt, 2 cups
• 3 cloves of garlic, minced
• 2 tsp salt or to taste
• 2 tbsp olive oil
• 1 tbsp tomato paste
• ½ tsp black pepper
• 1 tsp pul biber (Turkish chili / red pepper flakes)
• 400 g crushed or grated tomatoes, 2 cups
• Vegetable oil for frying, about 1 liter

Instructions:
1. Peel the eggplants in stripes, dice into small cubes, about 2 cm / 1 inch
2. Transfer the eggplants into a large bowl, add 1 tsp salt and enough water to submerge
3. Let the eggplants sit in the salted water for 15 mins, drain and pat dry
4. Deseed and cut the green chilies and paprika into medium size pieces and set aside
5. Heat up the vegetable oil in a large pan, once the oil is hot, add the eggplants in batches
6. Fry the eggplants until golden brown, transfer on a paper towel to get rid of the excess oil
7. Fry the paprika peppers and green chilies until slightly brown, transfer on a paper towel
8. Grate two tomatoes or alternatively set aside 2 cups / 400g good quality crushed tomatoes
9. In a sauce pan, heat up 2 tbsp olive oil on medium low heat,
10. Add 1 tbsp tomato paste and optionally 1 clove of grated garlic
11. Stir and cook until the tomato paste is fragrant and add the grated tomatoes
12. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp pul biber, stir to combine
13. Add 1/2 cup water, stir and let it simmer on low heat for 20 mins, stirring occassionally
14. In a mixing bowl, combine 2 cups yogurt with 2 cloves of minced garlic and 1 tsp salt
15. Whisk until combined and creamy in texture
16. Layer the garlic yogurt in a serving plate and add the fried eggplants, chilies and paprika
17. Optionally top with additional garlic yogurt. Pour the tomato sauce on top and serve
18. Optionally granish with chopped parsley and enjoy with toasted bread

Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
Baking Sheet: https://amzn.to/3QtKPgg
My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
Flat Kebab Skewers: https://amzn.to/3DYZMlq
Square Skewers: https://amzn.to/3rqlzxc
Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.