Daily food & travel inspiration in your inbox

Join Daniel and Mirra from The Perennial Plate as they make Yogurt & Charred Eggplant and a Turkish "Gazpacho" inspired by their recent trip to Turkey.

Yogurt and Charred Eggplant


  • 1 eggplant

  • 1 cup full fat yogurt

  • 1/4 cup olive oil

  • 1/4 cup chopped parsley or mint

  • 1/2 lemon

  • 1 clove garlic or 4 cloves young garlic


  1. Use a fork to poke lots of holes in your eggplant.

  2. Roast the eggplant in the coals of a fire, on the burner of your stove top or under the broiler. Each method will take different times, but you want the outside to be completely burned, and when you press down on the eggplant it should be soft and mushy beneath the skin. In coals this takes a good half hour and you will get the best flavor here.

  3. After cooking, let it rest for a few minutes and then peel the skin of the eggplant, cut into strips and let it in a strainer till it cools completely.

  4. Meanwhile, in a mortar and pestal, take your garlic and a pinch of salt, and grind the garlic into a pulp.

  5. Once the eggplant has cooled, press it against the strainer for a few seconds to remove a little more liquid.

  6. Then, cut the eggplant into small cubes, or tear into thin strips.

  7. Mix the yogurt, olive oil, herbs, lemon juice and garlic, salt to taste.

  8. Serve with an extra drizzle of olive oil on top and some fresh cut herbs.

Yogurt and Charred Eggplant

Turkish “gazpacho”


  • 1 cucumber

  • 1 large tomato

  • 2 jalapenos (1 grilled, 1 fresh)

  • 1 sweet red pepper

  • 1 cup chopped (grilled) garlic scapes

  • 1/2 red onion

  • 1/2 cup minced mint

  • 1 Tablespoon tomato paste

  • 1 Tablespoon Turkishpepper paste (we used harissa)

  • 2 Tablespoons pomegranate molasses (or aged balsamic, or balsamic syrup)

  • Salt


  1. Small dice each of the ingredients separately, then mince them all together.

  2. Let them macerate for 10 minutes, then strain them out for 30 seconds. You want some liquid but not a soup.

  3. Serve with bread and other mezze.

Turkish “gazpacho”




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- [Daniel] This is Mirra. She's the camera girl. - [Mirra] This is Daniel. He's the chef. - [Daniel] We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes inspired by these adventures. This is The Perennial Plate In the Kitchen. - [Cameraman] Mirra should be the host. - Yeah, should we do a Turkey as you as the host? - No, I don't know what I'm doing. - I just wanted to get that in there that she didn't know what she's doing. Turkey's kind of like Italy. The food is incredible. The people are super welcoming and generous, and you also have beautiful landscape. It is like the place to go, minus the riots. - Although if you're trying to do research for what to see in Turkey, there's all like, "How to honey-glaze your turkey." - Turkey farm, Thanksgiving. - If you wrote "country Turkey," it was always deep-fried turkey. - All right. In Turkey, there's a wonderful tradition of meze, which are basically appetizers, and it's really fun because you go to a restaurant, and it's almost like dim sum. They bring out a cart, and you get to select from fresh feta, braised beans, hummus, grain salads, chilled octopus salad, all these really delicious things. So today we're gonna make just two of those, grilled eggplant with yogurt with garlic and lemon juice. We are going to make the thick hand-cut gazpacho. Should we get started? We are gonna grill our eggplants. Poke holes in your eggplant. It's very satisfying. Did you want to try it? No, that's too hard. - Oh. - If you don't have a grill going like we do... - [Mirra] How can you tell if this is working? - I don't think it is working. And coals ready for charring, this is one option for doing this. But we have a grill going, so we're gonna do that instead. These are garlic scapes. We are gonna add 'em into one part of this dish, as yet undecided. A little olive oil, pinch of salt. To the grill! We want it to burn on the outside, to char, so we're just placing these right in the coals. Garlic scapes, fresh off the grill. Literally the most delicious thing in the world. This is not an essential part. We just are throwing together a little bit of flatbread to eat with our meze. It's very similar to our roti recipe. To the grill! - [Mirra] Mmhmm. Perfect. Cool, that's awesome. - All right, let's do this. OK, you take your eggplant off the grill and you peel off the skin. - Hot. - Hot stuff, but easier to peel when it's hot. Now we're gonna cut these into strips and let it cool down. Next, you can take one young garlic. We're gonna put these garlics in the mortar and pestle with salt and just grind it up. - [Mirra] OK. - Next, you're gonna take some parsley, roughly chop that. Now we are going to take yogurt. We're gonna put the garlic paste in with the yogurt. We're gonna take our eggplant, chop it up, add it into our yogurt, mix it together. Add ... olive oil, mix that. - Have you made this before? - No, why? - I don't know, just wondering. - Salt, lemon juice. Yum. Drizzle olive oil, garnish with parsley. OK, on to the next dish. In this dish, there is tomato, cucumber, onions, chili peppers, peppers, pepper paste, tomato paste, pomegranate, molasses. We don't have pomegranate and molasses, so we're using aged balsamic vinegar, salt, olive oil. That's it. - Mint? - And mint. And parsley, if you want. And maybe some garlic scapes. This dish is essentially a bunch of finely chopped vegetables together. All right. It's all gotta be chopped together. Mince mint into there, and tomato paste, pepper paste, big spoon of that, olive oil, large pinch of salt, some fancy aged balsamic vinegar, and mix it together. Let it macerate for about 10 minutes, bring out the juices. Let it strain for two minutes, and then it'll be ready to eat. OK. Take some bread. Mmm, that's real good.