Grilled Eggplant Salad (Patlıcan Salatası)

Grilled Eggplant Salad offers a delightful blend of smoky eggplant with fresh vegetables and herbs, creating a balanced and refreshing dish. This traditional Turkish recipe features charred eggplant, which becomes tender and flavorful when combined with a tangy dressing made from olive oil, lemon juice, and garlic. The salad’s array of textures and flavors is appealing for those seeking a light meal or side dish. The vibrant ingredients and the unique combination of smoky and fresh elements make it a versatile addition to any meal occasion.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 Tbsp lemon juice
• 1 clove garlic, minced

Instructions

1. Preheat grill to medium-high heat.
2. Brush eggplant halves with olive oil and sprinkle with salt.
3. Grill eggplant for 5 to 6 minutes per side until charred and tender.
4. Remove from grill and let cool slightly before handling.
5. Dice grilled eggplant and place in a large bowl.
6. Add cherry tomatoes, red onion, and parsley to the bowl with the eggplant.
7. In a small bowl, whisk together lemon juice, garlic, and remaining olive oil until well combined.
8. Pour dressing over the salad ingredients and toss gently to coat evenly.
9. Chill in the refrigerator for 20 minutes or serve at room temperature.

Keywords: Eggplant, Fresh Vegetables, Tangy Dressing, Salad, Turkish

Spice Rack: Salt

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