AppetizerSide Dish

Patlican Salatasi

Name: Patlican Salatasi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porsiyon
Cuisine: turkish
Ingredients: 2 adet eggplant medium; 1 adet red bell pepper finely diced; 1 adet green bell pepper finely diced; 1 adet tomato finely diced; 0,25 su bardağı parsley fresh, finely chopped; 2 adet green onion thinly sliced; 2 diş garlic minced; 2 yemek kaşığı lemon juice freshly squeezed; 3 yemek kaşığı olive oil; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper freshly ground; 2 yemek kaşığı pomegranate seeds (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 173 kcal

VeganVejetaryenGlütensiz

Ön hazırlık

Malzemeler

2 adeteggplant, medium
1 adetred bell pepper, finely diced
1 adetgreen bell pepper, finely diced
1 adettomato, finely diced
0,25 su bardağıparsley, fresh, finely chopped
2 adetgreen onion, thinly sliced
2 dişgarlic, minced
2 yemek kaşığılemon juice, freshly squeezed
3 yemek kaşığıolive oil
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground

garnish

2 yemek kaşığıpomegranate seeds(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

75%Puan

Kalori: 172,9kcal
Protein: 3,3g
Karbonhidrat: 19,5g
Yağ: 10,8g
Lif: 7,2g
Şeker: 11,6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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