Patlican Ezmesi

Preheat oven to 200°C (400°F). Pierce the skin of the eggplants several times with a fork. Place the eggplants directly on the oven rack or on a baking sheet. Roast the eggplants for 30-45 minutes, turning occasionally, until their skin is charred and the flesh is very soft and smoky. Alternatively, grill the eggplants over an open flame for a more intense smoky flavor.

Once the eggplants are cool enough to handle, carefully peel off the charred skin. Place the soft eggplant flesh in a colander to drain any excess liquid for about 10 minutes.

Transfer the drained eggplant flesh to a cutting board and finely chop it with a knife until it forms a coarse mash. Do not use a food processor as it can make the texture too watery.