I worked as a chef/sailor/German-speaking tourguide one year in Turkey. The Turkish name for the eggplant dish is köpeğoğlu. There are a thousand dishes with eggplant in Turkey and they all taste different. This one derives its name from the smokey flavour and the dark purple skin of the eggplant. Check out the link to Touring Turkey.
Toenail of a Dog - Köpeğoğlu
1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper
Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.
Enjoy!
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