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

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.

Questions

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

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Patlican Salatasi (Smoky Eggplant Salad)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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