Dried Eggplant with Walnut Tarator (Kuru Patlıcan Taratoru)

A distinctive regional appetizer, this dish combines tender dried eggplant with a rich walnut and garlic sauce.

Servings: 6–8 People

🛒 Ingredients

Main Ingredients:

• 250 g dried eggplant

• 4 medium onions

• 1 cup olive oil

• 2 cups walnuts

• 4 cloves garlic

• 2 medium lemons

• 2 cups lukewarm water

• 1 teaspoon salt

🔥 Instructions

Boil the Eggplants:
Place the dried eggplants into boiling water and cook until softened.
Drain well once tender.

Sauté the Onions:
Sauté chopped onions in olive oil.
Add the drained eggplants and continue sautéing together for a few minutes.
Remove from heat and allow to cool.

🥣 Preparing the Tarator Sauce

Crush the Walnuts:
Pound the walnuts in a mortar until they release their oil.
Transfer to a bowl and mix with lukewarm water.
(Use less water if a thicker consistency is desired.)

Add Garlic and Lemon:
Crush the garlic in a mortar.
Squeeze the lemon juice.
Add garlic, lemon juice, and salt to the walnut mixture and mix thoroughly.

Combine:
Pour the prepared tarator sauce over the cooled eggplant mixture.

✅ Tips

• Do not wash the dried eggplants before boiling, as they may not soften properly.

• To prevent the walnuts from darkening, add the lemon juice just before serving.

• A food processor may be used instead of a mortar.

Enjoy your meal! 🥣