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Vegetarian, Maghreb and Middle East

Turkish fried vegetables with garlic yogurt

Turkish fried vegetables are a big platter of eggplant, zucchini, peppers and potatoes fried golden in a pan, served with garlic yogurt and tomato sauce. This recipe for 4 people takes 55 minutes, rated easy, for about €2.50 per person. The key is salting the vegetables before frying so they soak up less oil.

Tonight it's the big Turkish platter, eggplant, zucchini, peppers and potatoes fried golden in the pan, with garlic yogurt and tomato sauce.

Turkish fried vegetables with garlic yogurt
Total time
55 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This is a generous summer dish, set in the middle of the table like a big colorful platter. Each vegetable keeps its own character, the eggplant soft and creamy, the zucchini milder, the pepper slightly bitter, the potato crisp outside and tender inside. The garlic yogurt brings freshness, the tomato sauce a bit of tang, and together they balance the crunch of the fried vegetables.

It's the kind of dish to make on a Sunday, when you have time to fry the vegetables in batches without rushing. Kids tend to pick at the potato fries and dip the vegetables into the tomato sauce rather than the garlicky yogurt. For guests, the big platter looks great and is easy to share at the center of the table.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 2
  • Zucchini 2
  • Green peppers 3
  • Potatoes 4
  • Garlic 2 cloves
  • Flat leaf parsley 1 bunch

Pantry

  • Frying oiloften in the pantry 30 cl
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Plain yogurt 4 tub

Allergens Lactose

The step by step recipe

  1. Cut the eggplant and zucchini into rounds, the potatoes into thick fries and the peppers in half, then salt the eggplant and zucchini. 20 min

    Pat the salted rounds dry with paper towels before frying.

  2. Make the tomato sauce by simmering the crushed tomatoes with the tomato paste, salt, pepper and a bit of parsley. 15 min

    The more the sauce reduces, the better it tastes with the fried vegetables.

  3. Fry the vegetables in batches in hot oil until golden, then drain them on paper towels. 20 min

    Fry each vegetable separately, they don't all need the same cooking time.

  4. Mix the yogurt with the crushed garlic and a pinch of salt.

    Grate the garlic finely so it blends smoothly into the yogurt.

  5. Arrange the vegetables on a large platter, spoon the garlic yogurt over one side and the tomato sauce over the other.

    Serve right away, fried vegetables lose their crunch within minutes.

Our tips to get it right

  • Use a neutral oil heated to around 170 degrees Celsius, so the vegetables brown quickly without soaking up too much oil.
  • Save the potatoes for last, they need a longer cooking time and stay crisp longer than the other vegetables.
  • Make the tomato sauce and garlic yogurt while the vegetables are releasing their water, so everything is ready when you start frying.

The variations

  • Swap the green peppers for red ones, they turn milder and sweeter once fried.
  • Add zucchini fritters or grilled halloumi slices if you want more texture on the platter.
  • For a quicker version, roast the vegetables on an oiled baking sheet instead of frying them, they'll be less crisp but easier to prepare.

What to serve it with

  • Flatbread or pita bread
  • A fresh tomato salad
  • Mint tea

Storage

The fried vegetables keep for 2 days in the fridge in a sealed container, though they lose their crunch. Reheat them in a pan or oven to bring back some texture. The garlic yogurt and tomato sauce keep separately for 2 to 3 days in the fridge.

Questions about this dish

Can you make this dish ahead of time?

You can make the tomato sauce and garlic yogurt a day ahead and keep them in the fridge. It's best to fry the vegetables just before serving so they stay crisp.

Can you use something other than plain yogurt?

Greek yogurt makes a thicker, creamier sauce. Strained cottage cheese also works, as long as you drain it well before mixing in the garlic.

Why salt the eggplant and zucchini before frying?

Salt draws out the water inside these vegetables. They then soak up much less oil during frying and turn out crisper.

Is this dish good for kids?

Yes, kids usually love the potato fries and the golden vegetables. Serve the garlic yogurt on the side in case some prefer just the tomato sauce.

How long does it take to make a plate of Turkish fried vegetables with garlic yogurt and tomato sauce?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of Turkish fried vegetables with garlic yogurt and tomato sauce?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of Turkish fried vegetables with garlic yogurt and tomato sauce cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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