Grilled Eggplant Salad (Patlıcan Salatası)
Smoky grilled eggplant mashed with garlic, lemon, and olive oil into a tangy, rustic salad.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
Whole eggplants are charred over an open flame until the skins blister and the flesh turns silky, then mashed with garlic, lemon juice, and olive oil for a smoky, tangy spread. Served chilled or at room temperature with crusty bread, it works as a meze, side dish, or light lunch rooted in Turkish home cooking.
Ingredients
- 3 medium eggplants
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain yogurt
- 1 small tomato, diced
- 1/4 red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedges, for serving
Method
-
Pierce each eggplant a few times with a fork, then grill directly over a hot charcoal or gas grill, turning every few minutes, until the skins are charred and blistered on all sides and the flesh is completely soft.
-
Transfer the charred eggplants to a bowl, cover with a plate or plastic wrap, and let steam until cool enough to handle.
-
Peel off and discard the charred skins, then let the flesh drain in a colander for a few minutes to remove excess liquid.
-
Roughly chop or mash the eggplant flesh with a fork on a cutting board until it reaches a coarse, spreadable consistency.
-
In a mixing bowl, combine the mashed eggplant with the garlic, lemon juice, olive oil, salt, and black pepper.
-
Fold in the yogurt until just incorporated, leaving a slightly marbled appearance.
-
Transfer to a serving plate and spread into a shallow mound. Top with diced tomato, red onion, and parsley, then drizzle with additional olive oil.
-
Chill for at least 30 minutes before serving, or serve immediately at room temperature with lemon wedges and crusty bread.
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Grilled Eggplant Salad (Patlıcan Salatası)
Whole eggplants are charred over an open flame until the skins blister and the flesh turns silky, then mashed with garlic, lemon juice, and olive oil for a smoky, tangy spread. Served chilled or at room temperature with crusty bread, it works as a meze, side dish, or light lunch rooted in Turkish home cooking.
2 hr 30 min 4 servings 165 cal
Ingredients
- 3 medium eggplants
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain yogurt
- 1 small tomato, diced
- 1/4 red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 lemon wedges, for serving
Method
- 1
Pierce each eggplant a few times with a fork, then grill directly over a hot charcoal or gas grill, turning every few minutes, until the skins are charred and blistered on all sides and the flesh is completely soft.
- 2
Transfer the charred eggplants to a bowl, cover with a plate or plastic wrap, and let steam until cool enough to handle.
- 3
Peel off and discard the charred skins, then let the flesh drain in a colander for a few minutes to remove excess liquid.
- 4
Roughly chop or mash the eggplant flesh with a fork on a cutting board until it reaches a coarse, spreadable consistency.
- 5
In a mixing bowl, combine the mashed eggplant with the garlic, lemon juice, olive oil, salt, and black pepper.
- 6
Fold in the yogurt until just incorporated, leaving a slightly marbled appearance.
- 7
Transfer to a serving plate and spread into a shallow mound. Top with diced tomato, red onion, and parsley, then drizzle with additional olive oil.
- 8
Chill for at least 30 minutes before serving, or serve immediately at room temperature with lemon wedges and crusty bread.
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