AppetizerSide Dish

Patlican Salatasi

Name: Patlican Salatasi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: turkish
Ingredients: 2 pcs eggplant medium; 1 pcs red bell pepper finely diced; 1 pcs green bell pepper finely diced; 1 pcs tomato finely diced; 0.25 cup parsley fresh, finely chopped; 2 pcs green onion thinly sliced; 2 clove garlic minced; 2 tbsp lemon juice freshly squeezed; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp pomegranate seeds (optional)

This traditional Turkish eggplant salad features smoky roasted eggplant mashed with fresh vegetables and herbs. It is a light and refreshing appetizer, perfect for mezze platters or as a side dish.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 173 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcseggplant, medium
1 pcsred bell pepper, finely diced
1 pcsgreen bell pepper, finely diced
1 pcstomato, finely diced
0.25 cupparsley, fresh, finely chopped
2 pcsgreen onion, thinly sliced
2 clovegarlic, minced
2 tbsplemon juice, freshly squeezed
3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbsppomegranate seeds(optional)

Equipment

fork · baking sheet · mixing bowl · parchment paper · cutting board · knife · oven

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
Pierce the eggplants several times with a fork. Place them on the prepared baking sheet.
About 2 min
Cook’s note: Piercing helps steam escape and prevents eggplants from exploding.
3
Roast the eggplants for 30-40 minutes, or until they are very soft and the skin is shriveled and slightly charred. Turn them halfway through cooking for even roasting.
About 40 min
Cook’s note: For an extra smoky flavor, you can roast the eggplants directly over an open flame on a gas burner or grill until charred, then proceed with peeling.
4
Once roasted, remove the eggplants from the oven and let them cool enough to handle, about 10 minutes.
About 10 min
Cook’s note: You can place them in a bowl and cover with plastic wrap for a few minutes to help steam them, making them easier to peel.
5
Carefully peel the skin off the cooled eggplants. Discard the skin and roughly chop the eggplant flesh.
About 5 min
Cook’s note: Try to remove as much of the dark skin as possible, but a few small charred bits are fine for flavor.
6
In a medium bowl, combine the chopped eggplant, red bell pepper, green bell pepper, tomato, parsley, green onion, and minced garlic.
About 5 min
7
Add the lemon juice, olive oil, salt, and black pepper to the mixture.
About 1 min
8
Gently mix all the ingredients together until well combined. You can mash the eggplant further with a fork if you prefer a smoother consistency.
About 2 min
Cook’s note: Avoid over-mashing if you like some texture in your salad.
9
Taste and adjust seasoning as needed.
About 1 min
10
Serve chilled or at room temperature, garnished with pomegranate seeds if desired.
Cook’s note: This salad tastes even better after an hour or two in the fridge allowing the flavors to meld.

Per serving

Nutrition

75%Score

Calories: 172.9kcal
Protein: 3.3g
Carbs: 19.5g
Fat: 10.8g
Fibre: 7.2g
Sugar: 11.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover patlican salatasi in an airtight container in the refrigerator.