Turkish Marinated Eggplant Steaks with Tangy Yogurt Sauce

Name: Turkish Marinated Eggplant Steaks with Tangy Yogurt Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 600g), cut into 1-inch thick slices; 3 tbsp olive oil, divided; 2 tsp sumac; 1 tsp smoked paprika; 3 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 150 g plain full-fat yogurt; 1 tbsp white vinegar; 1 tsp honey; 1 small garlic clove, finely grated; 1 tbsp chopped fresh mint; 1 tbsp chopped fresh parsley; 1 tbsp toasted pine nuts (optional); Juice of 1/2 lemon

Thick eggplant slices marinated in sumac and garlic, seared until golden, served with a tangy fermented yogurt sauce that balances smoky and bright flavors.

Prep25 minCook20 minTotal45 minServes4Difficultymedium

Method

How to make it

01
In a shallow dish, combine 2 tbsp olive oil, sumac, smoked paprika, minced garlic, salt, and black pepper to create the marinade.
02
Brush both sides of the eggplant slices with the marinade, then let them sit for 20 minutes at room temperature to absorb the flavors.
03
While eggplants marinate, whisk together yogurt, white vinegar, honey, grated garlic, lemon juice, mint, and parsley in a bowl; refrigerate until ready to serve.
04
Heat a large nonstick skillet over medium-high heat and add remaining 1 tbsp olive oil.
05
Add eggplant slices in a single layer (cook in batches if needed), searing without moving until deep golden and softened, about 5 minutes per side.
06
Transfer cooked eggplant to a serving platter and spoon the tangy yogurt sauce over the top.
07
Sprinkle with toasted pine nuts if using, and garnish with extra chopped parsley or mint if desired before serving.

From the editor

Cooking tips

Sumac adds a lemony tang distinct from lemon juice; if unavailable, use 1 1/2 tsp lemon zest plus 1/2 tsp paprika instead.
Press eggplant slices between paper towels with weight for 15 minutes before marinating to reduce bitterness and excess moisture.
Use full-fat yogurt for creaminess and to keep the sauce rich; Greek yogurt works well as a substitute but thin with a splash of water if too thick.
To store leftovers, keep eggplant and sauce separate in airtight containers for up to 2 days to preserve texture and freshness.

Published May 24, 2026