Patlican Corbasi – Adiyaman

Ingredients

1 kg eggplant
5 green green peppers
2 cups bulgur
red pepper flakes
2 tablespoons of oil
1 onion
2 kg yoghurt
salt

How It Is Made

Add bulgur and salt to the boiling water on the stove. After a while, the eggplants previously chopped and left in water are added. After half an hour, whole green peppers are added to the soup and left to cook. Meanwhile, well-whipped yoghurt is added and stirred continuously until the soup starts to boil again. The cooked soup is removed from the heat. In another pan, fry small chopped onions until they turn pink, add red pepper flakes and pour them into the soup. The soup is ready to serve.

Source: Öncü, M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)