Turkish · Lunch · Dinner · Snack
Turkish Smoky Roasted Eggplant Salad
Patlıcan Salatası
Charred, silky eggplant chopped with sweet roasted peppers, fresh garlic, parsley and a bright squeeze of lemon. It is a light, smoky meze that is perfect with grilled meats or as a dip.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 34% · Protein 10%
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Ingredients
For 4 servings- 3 medium900 gEggplants
- 1 large180 gRed bell pepper
- 2 medium80 gGreen long pepper (sivri biber)
- 1 medium120 gTomato
- 2 cloves6 gGarlic
- 1/2 cup30 gFresh flat-leaf parsley, chopped
- 3 tbsp45 gLemon juice
- 1 1/2 tbsp20 gExtra virgin olive oil
- 3/4 tspSalt
- 1/4 tspBlack pepper, ground
- 1/2 tspRed pepper flakes (pul biber) (optional)
Steps
- 1
Prick each eggplant a few times with a fork so steam can escape.
- 2
Char the eggplants and both kinds of pepper directly over a gas flame, on a hot grill, or under a hot broiler, turning often, for 20–25 minutes until the skins are blackened and the eggplants are completely soft.
- 3
Put the charred vegetables in a bowl, cover, and let them steam for 10 minutes to loosen the skins.
- 4
Peel the eggplants and peppers, and discard the pepper seeds and stems.
- 5
Place the eggplant flesh in a sieve for a few minutes to drain off bitter juices.
- 6
Chop the eggplant and peppers finely with a knife, keeping some texture.
- 7
Dice the tomato, mince the garlic, and chop the parsley.
- 8
In a bowl, whisk the lemon juice, olive oil, garlic, salt and black pepper.
- 9
Add the eggplant, peppers, tomato and parsley, and stir gently to combine.
- 10
Taste and adjust the salt or lemon, then sprinkle with red pepper flakes if using.
- 11
Serve at room temperature or chilled.
Swaps, storage and make-ahead
Swaps
- If you can't find sivri biber, use an Anaheim pepper or an extra half red bell pepper for a milder version.
- No gas flame or grill? Roast the eggplants and peppers whole at 450°F (230°C) for 40–45 minutes and add a pinch of smoked paprika for smokiness.
- For a lighter version, cut the olive oil to 2 teaspoons and add an extra squeeze of lemon to keep it bright.
- Swap the parsley for chopped fresh dill or mint, or use a mix of both, for a different herb flavour.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days; it is served cold or at room temperature, so there's no need to reheat. Don't freeze it, as the tomato and fresh herbs turn watery and limp.
Make ahead
You can char, peel, drain and chop the eggplant and peppers up to 2 days ahead and keep them covered in the fridge. Stir in the dressing, tomato and parsley shortly before serving so it stays fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (347 g) | Per 100 g | |
|---|---|---|
| Calories | 134 kcal | 39 kcal |
| Protein | 3.7 g | 1.1 g |
| Carbohydrates | 20.9 g | 6 g |
| of which sugars | 12 g | 3.5 g |
| Fiber | 8.7 g | 2.5 g |
| Fat | 5.7 g | 1.6 g |
| of which saturated | 0.8 g | 0.2 g |
| Sodium | 402 mg | 116 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
