Patlican Salatasi (Smoky Eggplant Salad)

Name: Patlican Salatasi (Smoky Eggplant Salad)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 large eggplant; 2 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

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.

35 minEasyServes 4150 cal/serving

TurkishAppetizerStovetopVeganMediterraneanLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 large eggplant
2 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

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.
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.
3

Chop the eggplant flesh roughly on a cutting board, then transfer to a bowl. Do not blend - a chunky texture is traditional.
4

Add 2 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.
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.

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Questions

What is 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. This reference files it under Turkish appetizer: made on the stovetop, rated easy and about 35 minutes start to finish.

How long does Patlican Salatasi (Smoky Eggplant Salad) take?

As written, 35 minutes: 10 of prep and 25 of cooking. The longest single stretch is step 1 (20 minutes): "Char the skin all over, turning with tongs every 3-4 minutes, until completely blackened and the flesh collapses, about 15-20 minutes."

What can I use instead of Aleppo pepper in Patlican Salatasi (Smoky Eggplant Salad)?

The entry for Patlican Salatasi (Smoky Eggplant Salad) calls for 1/4 tsp Aleppo pepper or crushed red pepper flakes. In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Is Patlican Salatasi (Smoky Eggplant Salad) spicy?

Moderately. The heat in Patlican Salatasi (Smoky Eggplant Salad) comes from 1/4 tsp Aleppo pepper or crushed red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Patlican Salatasi (Smoky Eggplant Salad)?

One serving (the recipe makes 4) is about 150 calories, with 2 g protein, 2 g carbohydrate and 12 g fat, plus 65 mg sodium. The figures are estimates computed from the ingredient list.

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