This Adiyaman-style meze blends roasted eggplant, isot pepper, and sesame into a smoky spread.
10 min prep 10 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Drain the roasted eggplants and remove any stray bits of skin and seeds.
Toast the sesame in a dry pan for 2 minutes to bring out its aroma.
Mash the eggplants with the isot pepper and olive oil, but leave a little texture.
Fold in the toasted sesame, let the spread rest for 10 minutes, and serve.
💡 Tip: Toasting the sesame in a dry pan gives the mash a livelier aroma.
🍽️ Serving suggestion: Serve it cool with a drizzle of olive oil and lavash on the side.
~122
kcal calories
3
g protein
10
g carbs
7
g fat
4.8g
Sugar
4.6g
Fiber
3.9mg
Sodium
1.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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