Prepare to embark on a mouthwatering journey into the heart of Turkish cuisine with Patlican Salatasi, a vibrant eggplant salad that's about to become your new obsession! This isn't just another side dish – it's a flavor-packed experience that captures the essence of Mediterranean cooking, with its smoky roasted eggplant, fresh vegetables, and zesty dressing that will transport your taste buds straight to the bustling streets of Istanbul.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 green pepper, diced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash the eggplants thoroughly and pat them dry with a clean kitchen towel.
- Prepare the eggplants by piercing them several times with a fork to prevent bursting during roasting. This allows steam to escape and ensures even cooking.
- Place the whole eggplants directly on an open gas flame or under the broiler. Roast them, turning occasionally, until the skin is completely charred and the interior becomes soft and tender. This process typically takes about 15-20 minutes.
- Remove the eggplants from heat and let them cool slightly. Once cool enough to handle, carefully peel off the burnt skin using your hands or a knife.
- Cut the roasted eggplants in half lengthwise and scoop out the soft flesh onto a cutting board. Chop the flesh coarsely and drain any excess liquid.
- In a mixing bowl, combine the chopped eggplant with finely diced onion, tomatoes, and green pepper.
- Drizzle olive oil and lemon juice over the mixture. Season generously with salt and freshly ground black pepper.
- Gently mix all ingredients, ensuring they are well combined but not mashed.
- Cover the salad and refrigerate for about 15-20 minutes to allow flavors to meld together.
- Before serving, garnish with freshly chopped parsley and adjust seasoning if needed.
- Serve chilled or at room temperature as a traditional Turkish meze (appetizer) with crusty bread.
Tips
- Roasting Technique: The key to an authentic Patlican Salatasi is achieving that perfect smoky flavor. Use an open flame if possible, but a broiler works just as well. The goal is to completely char the eggplant's skin while creating a soft, creamy interior.
- Draining is Crucial: After roasting, allow the eggplant to drain excess liquid to prevent a watery salad. You can place the chopped eggplant in a colander for a few minutes to let any excess moisture escape.
- Flavor Enhancing Trick: Let the salad rest in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together and intensify, creating a more delicious dish.
- Serving Suggestion: While delicious cold, this salad can also be served at room temperature. Pair it with crusty bread or as part of a meze platter for an authentic Turkish dining experience.
- Freshness Matters: Use the freshest vegetables possible, and don't be afraid to adjust the seasoning to your taste. A little extra lemon juice or olive oil can make all the difference!
Nutrition Facts
Calories: 126kcal
Carbohydrates: g
Protein: g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
