Patlıcan Salatası

Name: Patlıcan Salatası
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 medium Eggplants, charred or roasted, peeled, chopped; 2 Turkish Green Peppers, çarliston or sivri biber, roasted and chopped; 2 medium Tomatoes, peeled if roasted, chopped; 1 small Red Onion, finely chopped; 2 cloves of Garlic, finely minced; 1/2 cups Parsley, finely chopped; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice; 1 tsp Salt; 1/2 tsp Pepper (Black)

Patlıcan Salatası is a smoky, bright Turkish eggplant salad made with charred eggplant and green peppers, tossed with fresh tomato, crisp onion, garlic and parsley. Dressed simply with extra-virgin olive oil and lemon juice, it’s a refreshing, flavorful meze that pairs perfectly with crusty bread or grilled meats. Easy to prepare and delicious served at room temperature or chilled.

Patlıcan Salatası is a smoky, bright Turkish eggplant salad made with charred eggplant and green peppers, tossed with fresh tomato... Show more

Traditional Turkish Recipe

Health Grade

S- · Outstanding

Rating

4.0

Time

55 min

Price

0,75 €

Calories

214 kcal

vegan

low calorie

healthy

easy

meal prep

gluten free

Method

Heat the oven

Preheat the oven to 475° F. Line a baking sheet with foil for easier cleanup and have it ready for the vegetables.

Wash the produce

Rinse the eggplants, Turkish green peppers, tomatoes, and parsley well, then dry them thoroughly. Dry vegetables roast and char better, while wet ones tend to steam.

Roast the vegetables

Arrange the eggplants and green peppers on the baking sheet. Pierce each eggplant in a few places with the tip of a knife so it does not burst in the oven. Roast for 20 minutes, turn them, then roast for 10 to 15 minutes more, removing the peppers earlier if they are done, until the peppers are blistered and lightly collapsed and the eggplants are deeply browned, very soft, and sagging.

Chop fresh ingredients

While the vegetables roast, finely dice the tomatoes. Peel and finely chop the red onion, mince the garlic, and finely chop the parsley. If the tomatoes are very watery, scrape out some of the seeds so the salad does not get soupy.

Steam the vegetables

Transfer the hot eggplants and peppers to a bowl and cover it with a plate, lid, or clean towel. Let them sit for 10 minutes so the skins loosen and the vegetables cool just enough to handle comfortably.

Peel and chop

Peel away the charred skins from the eggplants and peppers. Remove the stems and seeds from the peppers, then chop both vegetables into small pieces. If the eggplants release a lot of liquid, let them drain briefly in a sieve before adding them to a mixing bowl with the chopped peppers.

Dress the salad

Add the tomatoes, red onion, garlic, and parsley to the bowl with the chopped eggplants and peppers. Drizzle in the olive oil and lemon juice, then season with salt and black pepper. Fold everything together gently but thoroughly, lightly mashing some of the eggplant as you mix so the salad becomes cohesive while still keeping a bit of texture.

Let it mingle

Leave the salad at room temperature for 10 minutes so the smoky vegetables absorb the lemon, oil, and seasoning and the flavors come together.

Serve

Taste and adjust with a little more salt or lemon juice if needed, then spoon the Patlıcan Salatası onto a serving plate or into a shallow bowl. Serve at room temperature as part of a meze spread or alongside grilled meat, fish, or warm bread.