Patlican Salatasi

Name: Patlican Salatasi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 lbs globe eggplants; 2 garlic cloves, minced; 2 tbsp lemon juice; 3 tbsp extra-virgin olive oil; 1 cup red bell pepper, diced; 1/4 cup flat-leaf parsley, chopped; 1 tsp fine sea salt

A smoky Turkish roasted eggplant salad tossed with garlic, lemon juice, olive oil, and sweet red bell peppers.

35 minEasyServes 4140 cal/serving

TurkishSaladGrillVeganVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2 lbs globe eggplants
2 garlic cloves, minced
2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 cup red bell pepper, diced
1/4 cup flat-leaf parsley, chopped
1 tsp fine sea salt

Instructions

1

Prick 2 lbs globe eggplants with a fork and grill over high heat for 20 minutes until soft.
2

Transfer to a bowl, cover for 10 minutes, then peel, strain excess liquid, and mash.
3

Whisk 2 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp extra-virgin olive oil, and 1 tsp fine sea salt together in a large bowl.
4

Add mashed globe eggplants, 1 cup diced red bell pepper, and 1/4 cup chopped flat-leaf parsley, tossing gently to combine.

Questions

How long does Patlican Salatasi keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Patlican Salatasi?

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. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

Hunkar Begendi (Lamb on Eggplant Puree) main
Spinach and Feta Gozleme main
Spinach Soup soup

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