Patlican Salatasi (Smoky Eggplant Salad)
A Turkish roasted eggplant dip-salad with a smoky, fire-roasted depth, brightened with lemon juice, garlic, and olive oil. Served warm or at room temperature as a meze.
Ingredients
- 2 large eggplant
- 2 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 3 tbsp flat-leaf parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Aleppo pepper or crushed red pepper flakes
- 1 ripe tomato, finely diced
Instructions
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1
Place 2 large eggplant directly over a gas burner on high, or under the broiler. Char the skin all over, turning with tongs every 3-4 minutes, until completely blackened and the flesh collapses, about 15-20 minutes. The eggplant should be fully soft throughout.
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2
Transfer the charred large eggplant to a colander set over a bowl. Let cool for 10 minutes, then peel away and discard all the burnt skin. Allow the flesh to drain for another 5 minutes to remove bitter liquid.
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3
Chop the eggplant flesh roughly on a cutting board, then transfer to a bowl. Do not blend — a chunky texture is traditional.
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4
Add 2 cloves minced garlic cloves, 2 tbsp fresh lemon juice, 3 tbsp extra-virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp Aleppo pepper or crushed red pepper flakes. Mix well.
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5
Fold in 1 finely diced ripe tomato and 3 tbsp chopped flat-leaf parsley. Taste and adjust lemon juice and salt. Serve at room temperature drizzled with additional olive oil alongside warm bread or pita.