A meze that is both satisfying and light, where diced fried eggplant is blended with garlicky strained yogurt. The flavor of eggplant, briefly fried in hot oil and balanced with yogurt, is one of the beloved flavors of raki tables.
Lightly salt the cubed eggplant and let sit for ten minutes, then pat dry with paper towels.
Fry the eggplant cubes in hot oil until golden and softened, then transfer to paper towels to drain excess oil.
Mix the strained yogurt with crushed garlic and a pinch of salt.
Arrange the slightly cooled eggplant over the garlicky yogurt, then drizzle with olive oil and red pepper flakes before serving.
Important: If you soak the eggplant cubes in salted water and drain them before frying, they'll absorb less oil and lose their bitterness. Contains dairy.
If you blot the excess frying oil with paper towel before adding it to the yogurt, the meze doesn't become heavy and stays lighter.
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