Köpoğlu

Köpoğlu is a vibrant and healthy Turkish lunch dish featuring roasted eggplant and peppers, served with a tangy yogurt sauce. This dish is not only rich in flavor but also packed with nutrients, making it a perfect choice for a light yet satisfying meal.

Ingredients

• Eggplant - 200 grams
• Red bell pepper - 100 grams
• Green bell pepper - 100 grams
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Yogurt - 150 grams
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into cubes and the bell peppers into strips.
3. In a bowl, toss the eggplant and bell peppers with olive oil, minced garlic, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the yogurt sauce by mixing the yogurt, lemon juice, and chopped parsley in a small bowl. Season with a pinch of salt.
6. Once the vegetables are done, remove them from the oven and let them cool slightly.
7. Serve the roasted vegetables on a plate, drizzled with the yogurt sauce.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bell peppers.
• High in dietary fiber, promoting digestive health.
• Contains healthy fats from olive oil, supporting heart health.
• Provides probiotics from yogurt, beneficial for gut health.

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