Name: Patlıcan Salatası (Smoky Eggplant Salad)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 large eggplant, about 1.5 lb total; firm, glossy skin; ½ cup plain whole-milk yogurt, optional; the traditional version includes it, skip for a dairy-free dish; 1 cloves garlic, minced to a paste with a pinch of salt; 1 tbsp fresh lemon juice, freshly squeezed; 3 tbsp extra-virgin olive oil, plus extra for drizzling; ½ tsp fine sea salt, adjust to taste; 2 tbsp flat-leaf parsley, finely chopped; ½ tsp pul biber, for the finish; or mild red pepper flakes

Patlıcan Salatası (Smoky Eggplant Salad)

Patlıcan salatası is coarsely mashed roasted eggplant with garlic, lemon and olive oil, often with a spoon of yogurt. Eaten cold or at room temperature with bread, it is a simple, smoky meze.

Total time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Easy

Per serving

155 kcal

Ingredients

2 large eggplant, about 1.5 lb total; firm, glossy skin
½ cup plain whole-milk yogurt, optional; the traditional version includes it, skip for a dairy-free dish
1 cloves garlic, minced to a paste with a pinch of salt Swap
1 tbsp fresh lemon juice, freshly squeezed Swap
3 tbsp extra-virgin olive oil, plus extra for drizzling Swap
½ tsp fine sea salt, adjust to taste
2 tbsp flat-leaf parsley, finely chopped
½ tsp pul biber, for the finish; or mild red pepper flakes Swap

Equipment

baking tray, fork, sieve, sharp knife

Method

Preheat the oven to 425°F (220°C). Pierce the eggplants a few times with a fork, set them on a lined baking tray, and roast for 35 to 40 minutes, turning once, until the skins are blackened and collapsing and the flesh is completely soft. A gas flame works too: char the whole eggplants directly on the burner, turning with tongs, for about 15 minutes.
Let the eggplants cool for 10 minutes. Halve them lengthwise, scoop the flesh into a sieve, and press gently to drain the bitter liquid for 10 minutes.
Chop the flesh coarsely with a knife or mash it lightly with a fork, leaving some texture. Pick out any stray bits of skin.
Mash the garlic with a pinch of salt and mix it with the lemon juice. Stir the yogurt into this mixture if you are using it.
Fold the eggplant into the dressing with the olive oil and parsley, then season with the remaining salt and taste.
Chill for 30 minutes, or serve at room temperature. Before serving, drizzle with olive oil and sprinkle with the pul biber.

Nutrition per serving

Calories: 155
Protein: 2g
Carbs: 12g
Fat: 11g
Fiber: 5g

Protein 5%Carbs 31%Fat 64%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

turkish · meze · appetizer · vegetarian · gluten free · eggplant

Ingredients

Equipment

Method

Nutrition per serving

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