Turkish Roasted Eggplant Salad Recipe

Recipe By Slurrp

Turkish Roasted Eggplant Salad, also known as Patlıcan Salatası, is a flavorful and healthy dish that is popular in Turkish cuisine. The dish features roasted eggplants that are mashed and mixed with garlic, lemon juice, olive oil, and fresh herbs. The result is a creamy and tangy salad with a smoky flavor. It can be served as a side dish or as a dip with pita bread. This salad is perfect for summer gatherings or as a light and refreshing appetizer.

4.5
13 Rating -
Rate
Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Turkish Roasted Eggplant Salad
plan
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ingredients serve

Ingredients for Turkish Roasted Eggplant Salad Recipe

  • 1/4 Large Eggplants
  • 1/4 cloves Cloves Of Garlic, Minced
  • 1/4 tablespoon Lemon Juice
  • 0.38 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/4 tablespoon Fresh Parsley, Chopped
  • 0.13 tablespoon Fresh Mint Leaves, Chopped

Directions: Turkish Roasted Eggplant Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Place the eggplants on a baking sheet and roast them in the oven for about 40 minutes, or until they are soft and the skin is charred.
  • STEP 3.Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it.
  • STEP 4.Mash the roasted eggplants with a fork or a potato masher until they are smooth.
  • STEP 5.Add minced garlic, lemon juice, olive oil, salt, and pepper to the mashed eggplants. Mix well to combine.
  • STEP 6.Chop fresh parsley and mint leaves and add them to the eggplant mixture. Stir until evenly distributed.
  • STEP 7.Taste and adjust the seasoning if needed.
  • STEP 8.Transfer the salad to a serving dish and garnish with extra herbs.
  • STEP 9.Serve the Turkish Roasted Eggplant Salad as a side dish or as a dip with pita bread.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to prick the eggplants with a fork before roasting to prevent them from bursting.
  • You can add a pinch of cumin or paprika for extra flavor.
  • For a creamier texture, you can blend the roasted eggplants instead of mashing them.

Storage and Serving

  • This salad can be served at room temperature or chilled.
  • If serving chilled, let it sit at room temperature for a few minutes before serving to enhance the flavors.
  • Garnish with a drizzle of olive oil and a sprinkle of sumac for an extra touch of flavor.
  • Serve as a side dish with grilled meats or as a topping for sandwiches and wraps.
Nutrition
value
68
calories per serving
8 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    0g
  • Carbs
    0g
  • Fiber
    0g

MacroNutrients

  • Carbs
    0g
  • Protein
    0g
  • Fiber
    0g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    < 1mg
  • Iron
    < 1mg
  • Vitamin A
    0mcg
  • Vitamin B1
    0mg
  • Vitamin B2
    0mg
  • Vitamin B3
    0mg
  • Vitamin B6
    0mg
  • Vitamin B9
    0mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    1mg
  • Copper
    0mcg
  • Magnesium
    0mg
  • Manganese
    0mg
  • Phosphorus
    0mg
  • Selenium
    0mcg
  • Zinc
    0mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp