AppetizerSide Dish

Patlican Salatasi

Name: Patlican Salatasi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porsjoner
Cuisine: turkish
Ingredients: 2 stk. eggplant medium; 1 stk. red bell pepper finely diced; 1 stk. green bell pepper finely diced; 1 stk. tomato finely diced; 0,25 kopp parsley fresh, finely chopped; 2 stk. green onion thinly sliced; 2 fedd garlic minced; 2 ss lemon juice freshly squeezed; 3 ss olive oil; 0,5 ts salt; 0,25 ts black pepper freshly ground; 2 ss pomegranate seeds (valgfritt)

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.

En original oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 173 kcal

VeganskVegetariskGlutenfri

Forberedelser

Ingredienser

2 stk.eggplant, medium
1 stk.red bell pepper, finely diced
1 stk.green bell pepper, finely diced
1 stk.tomato, finely diced
0,25 koppparsley, fresh, finely chopped
2 stk.green onion, thinly sliced
2 feddgarlic, minced
2 sslemon juice, freshly squeezed
3 ssolive oil
0,5 tssalt
0,25 tsblack pepper, freshly ground

garnish

2 sspomegranate seeds(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Omtrent 5 min
2
Pierce the eggplants several times with a fork. Place them on the prepared baking sheet.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 40 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
7
Add the lemon juice, olive oil, salt, and black pepper to the mixture.
Omtrent 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.
Omtrent 2 min
Kokkens tips: Avoid over-mashing if you like some texture in your salad.
9
Taste and adjust seasoning as needed.
Omtrent 1 min
10
Serve chilled or at room temperature, garnished with pomegranate seeds if desired.
Kokkens tips: This salad tastes even better after an hour or two in the fridge allowing the flavors to meld.

Per porsjon

Næringsinnhold

75%Poengsum

Kalorier: 172,9kcal
Protein: 3,3g
Karbohydrater: 19,5g
Fett: 10,8g
Fiber: 7,2g
Sukker: 11,6g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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