This Foca-style meze blends roasted eggplant with verjuice and garlic into a silky tart spread.
10 min prep 12 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Peel the roasted eggplants, drain off excess juice, and chop them with a knife.
Add the sour grape juice and olive oil to the eggplant little by little, stirring as you go.
Crush the garlic with salt, add it to the mash, and distribute the acidity evenly.
Rest the eggplant mash for 10 minutes and serve cold.
💡 Tip: Mashing the eggplant while warm helps it absorb the sour grape juice better.
🍽️ Serving suggestion: Spread the sour grape eggplant mash on a shallow plate and drizzle olive oil over the roasted eggplant.
~104
kcal calories
2
g protein
10
g carbs
6
g fat
4.8g
Sugar
3.8g
Fiber
294.3mg
Sodium
0.5g
Saturated fat
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
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?