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Patlıcan Salatası (Turkish Eggplant Salad)

Turkish · Appetizer · Side

A smoky, refreshing Mediterranean appetizer featuring fire-roasted eggplants mashed with garlic, lemon juice, and extra virgin olive oil.

EasyVeganVegetarian
The EZdish collectionAI-created recipe
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Patlıcan Salatası (Turkish Eggplant Salad) — recipe cover
40 minA little patience, a lot of flavor
Prep time10 min
Cook time30 min
Servings4 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Pierce the eggplants

    Pierce the eggplants with a fork. Roast them over a gas burner or grill until the skin is charred and the flesh is very soft. Alternatively, bake in a preheated oven at 200°C (392°F) for 30 minutes.

    30 min

  2. Place the hot eggplants

    Place the hot eggplants in a bowl and cover with plastic wrap for 10 minutes. This helps the skin peel off easily.

    10 min

  3. Peel the eggplants and discard the skins

    Peel the eggplants and discard the skins. Place the flesh in a colander for a few minutes to drain excess bitter juices.

  4. Finely chop or mash the eggplant flesh

    Finely chop or mash the eggplant flesh with a fork in a mixing bowl. Mix in the minced garlic, olive oil, lemon juice, and salt.

  5. Transfer to a serving plate and garnish

    Transfer to a serving plate and garnish with fresh parsley. Serve at room temperature or chilled.

A little kitchen wisdom

For the best flavor, roast the eggplants over an open flame or charcoal to get that signature smoky aroma. If using an oven, pierce them with a fork first.

What you'll need

Grill or OvenMixing bowlColanderFork
Keep the good going

For now. And for later.

Make it ahead

The salad can be prepared up to 24 hours in advance; the flavors develop more over time.

Store & enjoy

Store in an airtight container in the refrigerator. Serve cold or at room temperature. Do not reheat.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Patlıcan Salatası (Turkish Eggplant Salad)
Step 1 of 5

Pierce the eggplants

Pierce the eggplants with a fork. Roast them over a gas burner or grill until the skin is charred and the flesh is very soft. Alternatively, bake in a preheated oven at 200°C (392°F) for 30 minutes.

30 min