Turkish Eggplant Salad

Turkish Eggplant Salad Recipe - Authentic and Delicious

Region / culture: Turkey | Servings: 4

Introduction

Turkish Eggplant Salad, also known as Patlıcan Salatası, is a popular dish in Turkish cuisine. This flavorful salad is made with roasted eggplant, garlic, olive oil, and vinegar, creating a delicious and healthy side dish or appetizer.

History

The origins of Turkish Eggplant Salad can be traced back to traditional Turkish cuisine, where eggplants are a staple ingredient. This salad is often served as part of a mezze spread, which consists of various small dishes served as appetizers or snacks.

Ingredients

1 large eggplant
juice of 0.5 lemon
salt
0.33 cup extra virgin olive oil
2 tsp mashed garlic
2.5 tbsp vinegar

How to prepare

Cook the unpeeled eggplant until it is charred on the outside and the flesh is thoroughly soft. Cool slightly and then peel. Wipe clean and squeeze out all the water. Place the eggplant in a bowl with the lemon juice and salt. Mash well. Add olive oil, garlic, and vinegar and blend thoroughly. Serve on a plate garnished with tomato and onion.

Variations

Add chopped parsley or mint for a fresh herb flavor.
Mix in diced tomatoes or cucumbers for added texture.

Cooking Tips & Tricks

Make sure to char the eggplant skin thoroughly to ensure the flesh is soft and easy to mash.

- Squeezing out the excess water from the eggplant after cooking will help prevent the salad from becoming too watery.

- Adjust the amount of garlic and vinegar to suit your personal taste preferences.

Serving Suggestions

Serve Turkish Eggplant Salad as a side dish with grilled meats or fish.

- Enjoy it as part of a mezze platter with other Turkish appetizers.

Cooking Techniques

Roasting the eggplant over an open flame or in the oven will give it a smoky flavor.

Ingredient Substitutions

You can use balsamic vinegar or red wine vinegar instead of white vinegar.

- Substitute canola oil or vegetable oil for the olive oil.

Make Ahead Tips

Turkish Eggplant Salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or mint, for a pop of color.

Pairing Recommendations

Serve Turkish Eggplant Salad with pita bread or flatbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

160 per serving

Carbohydrates

9g per serving

Fats

14g per serving

Proteins

2g per serving

Vitamins and minerals

Turkish Eggplant Salad is a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains garlic and olive oil, which may be allergens for some individuals.

Summary

Turkish Eggplant Salad is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Turkish Eggplant Salad is a delicious and healthy dish that is easy to make and full of flavor. Whether you enjoy it as a side dish or as part of a mezze spread, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was during a trip to Istanbul, many years ago, that I first tasted the delicious Turkish Eggplant Salad. The combination of smoky grilled eggplant, tangy lemon juice, and aromatic spices left a lasting impression on me. I knew I had to learn how to make this dish myself.

I sought out the best local cooks and begged them to teach me their secrets. After much persistence, I was finally able to convince a kind old woman to share her recipe with me. She spoke no English, so we communicated through a mix of broken Turkish and hand gestures. Despite the language barrier, I could tell she was passionate about her cooking, and I was determined to learn from her.

We started by selecting the perfect eggplants from the bustling market. She taught me how to choose ones that were firm and glossy, with no blemishes. Then, we headed back to her tiny kitchen, where she showed me how to char the eggplants over an open flame until their skins were blistered and blackened. The smell of the smoky eggplant filled the room, making my mouth water in anticipation.

Once the eggplants were charred, we peeled off the blackened skin and mashed the flesh with a fork. The old woman added a generous squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of salt and pepper. She then handed me a mortar and pestle and instructed me to grind together garlic, cumin, and red pepper flakes until they formed a fragrant paste. This was added to the eggplant mixture, along with a handful of chopped fresh herbs.

I eagerly took notes and watched as she mixed everything together, tasting and adjusting the seasonings until it was just right. The final dish was a vibrant, flavorful salad that captured the essence of Turkish cuisine. I was in awe of how a few simple ingredients could come together to create such a complex and delicious dish.

After that day, I returned to my own kitchen and set to work recreating the Turkish Eggplant Salad. I practiced tirelessly, making batch after batch until I had perfected the recipe. I shared it with my family and friends, who were all amazed at how authentic and delicious it tasted.

Over the years, I have continued to make this dish, adapting and perfecting it to suit my own tastes. I have shared the recipe with anyone who has asked, passing on the knowledge that was generously given to me by that kind old woman in Istanbul. Each time I make the Turkish Eggplant Salad, I am reminded of that unforgettable day and the joy of discovering a new culinary treasure. It is a recipe that will always hold a special place in my heart.