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Forkin
AppetizerSide Dish

Patlican Salatasi

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
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VeganVegetarianGluten-free
Patlican Salatasi

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

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. 1

    Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

    About 5 min

  2. 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. 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. 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. 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. 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. 7

    Add the lemon juice, olive oil, salt, and black pepper to the mixture.

    About 1 min

  8. 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. 9

    Taste and adjust seasoning as needed.

    About 1 min

  10. 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

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.

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