Patlıcan Ezmesi vs Kyopolou (Köpoğlu)

Turkish cuisine  can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.
In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant (aubergine), or potatoes served with yoghurt, tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, or summer helva, which is lighter and less sweet than regular helva.
And now, yes, aubergines again.Patlican ezmesi, with its phenomenal smokey aubergine taste, it's a typical summer dish to cool you down . Rosted aubergines making a great pair with the taste of roasted peppers, can't let you forget why you eat. In this way, the Turkish cuisine has its unique way to makes you remember all about eating as a satisfying of your culinary needs.

A bit different, as a variety of patlican ezmesi is kyopolou (Bulgarian: Кьопоолу, Turkish: Köpoğlu) which is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic. Often bell peppers, tomatoes, parsley are added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad.
The kyopolou is a typical eggplant appetizer for the Bulgarian cuisine. The relish is popular in the Balkans in different variants and names (e.g. Ajvar in Serbia or Zakuski in Romania).

2 big roasted aubergines, peeled and chopped
2 roasted green peppers, peeled and chopped
1/2 cup of yogurt
1/2 cup of lemon juice
1/4 cup of olive oil
3 crushed  cloves of garlic
1 tsp salt (or on your taste)
Mix all. Serve it with sprinkled paprika and walnuts.

PATLICAN EZMESI  vs  KYOPOLOU

Bucataria turceasca poate fi descrisa ca o fuziune a rafinamentului bucatariilor central-asiatice, din Orientul Mijlociu si Balcani .
In vara fierbinte, o masa adesea consta din legume prajite( vinete sau cartofi servite cu iaurt), sos de rosii, brinza de oaie, castraveti, rosii, lubenita, pepene, helva varatica care este mai usoara si mai putin dulce decit helva obisnuita.
Patlican ezmesi, cu al ei gust de vinete coapte , e o mincare tipica de vara care racoreste. Vinetele coapte, facind o excelenta pereche cu ardeii copti nu te lasa sa uiti de ce maninci.
Bucataria turceasca are al ei unic mod de-a te face sa-ti amintesti totul despre a minca, ca o satisfacere a nevoilor tale culinare.

Putin diferit, ca o varietate a patlican ezme e kyopolou (bulgara: Кьопоолу, turca: Köpoğlu) care este un fel de mincare principal, bulgaresc si turcesc, facut din vinete si usturoi. Adesea, mai sunt adaugate vinetelor si gogosari, rosii si patrunjel. Kyopolou poate fi consumat pe piine, ca un condiment sau ca o salata. In alta ordine de idei, kyopolou e un aperitiv tipic in bucataria bulgareasca, fiind insa cunoscut in Balcani si sub alte forme si nume (de exemplu ajvar in Serbia sau zacusca in Romania).

Ingrediente :

2 vinete mari, coapte pe grill sau pe jar, curatate si tocate
2 ardei verzi, copti pe jar sau pe grill, curatati si tocati
1/2 ceasca (cana) iaurt
1/2 ceasca de suc de lamaie
1/4 ceasca ulei de masline
3 catei de usturoi
1 lingurita sare
Se amesteca toate. Se serveste presarata cu boia si nuci.

ENJOY !