Patlıcan Salatası (Smoked Eggplant Salad) is a traditional Turkish meze made with roasted or smoked eggplants mixed with olive oil, garlic, lemon juice, and fresh herbs. The smokiness of the eggplant gives this salad its distinctive flavor, while the simple dressing adds a refreshing tang. It’s a perfect side dish or appetizer, often served with grilled meats or fresh bread.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30-40 minutes (for roasting the eggplants)
Total Time: 40-50 minutes
Ingredients
- 3 large eggplants (aubergines)
- 1-2 cloves garlic, minced
- 3 tablespoons olive oil (plus more for drizzling)
- Juice of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh parsley, finely chopped
- Optional: 1 tablespoon pomegranate molasses (for extra tang)
- Optional: 1 tomato, finely diced (for garnish)
Instructions
- Roast the Eggplants: Preheat your oven to 400°F (200°C) or prepare your grill. Pierce the eggplants in several places with a fork and place them directly on the oven rack or grill. Roast or grill the eggplants for about 30-40 minutes, turning occasionally, until the skins are charred and the eggplants are soft and collapsed.
- Cool and Peel the Eggplants: Once the eggplants are fully roasted, remove them from the oven or grill and let them cool for a few minutes. Peel off the charred skin, then place the flesh in a bowl. Allow the eggplant to cool to room temperature.
- Mash the Eggplants: Using a fork or knife, chop or mash the roasted eggplant flesh into small pieces. You can leave it as chunky or smooth as you prefer.
- Prepare the Dressing: In a small bowl, whisk together the minced garlic, olive oil, lemon juice, salt, and pepper. Add the pomegranate molasses if using.
- Combine the Ingredients: Pour the dressing over the mashed eggplant and mix well to combine. Adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Serve: Transfer the Patlıcan Salatası to a serving dish and drizzle with a little extra olive oil. Garnish with chopped parsley and diced tomato if desired. Serve with warm pita bread, lavash, or alongside grilled meats and kebabs.
Things to Consider
- Eggplant Preparation: Roasting or grilling the eggplants gives them a smoky flavor, but you can also use a stovetop flame to char them directly over a gas burner if you prefer an even smokier taste.
- Optional Additions: Some variations of Patlıcan Salatası include tomatoes, green peppers, or even yogurt to add richness and variety.
Tips
- Serving Temperature: This salad is best served at room temperature, allowing the flavors to fully develop. It can also be chilled if you prefer it cold.
- Make Ahead: You can prepare the roasted eggplants in advance and store them in the fridge. Assemble the salad just before serving to keep it fresh.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Drizzle with a bit more olive oil before serving.
This Smoky Patlıcan Salatası (Smoked Eggplant Salad) is a light and flavorful dish that brings out the best of roasted eggplant. Perfect as a meze, appetizer, or side dish, it’s a simple yet impressive addition to any meal.
Afiyet olsun!