Roasted Eggplant Salad (Patlıcan Salatası)

Patlıcan Salatası, or Roasted Eggplant Salad, is a traditional dish from Gagauz cuisine that is bursting with rich flavors and textures. This salad is a perfect combination of smoky, creamy, and tangy, making it a delightful addition to any meal or gathering.

Roasted Eggplant Salad (Patlıcan Salatası)

Ingredients

  • 2 large eggplants
  • 2 tomatoes, diced
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the stovetop grill or a gas burner over medium heat. Place the whole eggplants directly on the grill and cook, turning occasionally, until the skin is charred and the flesh is soft, about 15-20 minutes.
  2. Remove the eggplants from the grill and let them cool. Once cooled, peel off the charred skin and chop the flesh into small pieces.
  3. In a large bowl, combine the chopped eggplant, diced tomatoes, chopped red onion, and minced garlic.
  4. Drizzle the olive oil and lemon juice over the salad, and season with salt and pepper. Toss gently to combine all the ingredients.
  5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, garnish the salad with fresh parsley. Serve chilled and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
6g

Supplies

Stovetop grill or gas burner Large bowl

Tools

Knife Cutting board Grilling tongs

Serving suggestions

Serve the Patlıcan Salatası as a side dish with grilled meats, kebabs, or as a topping for crusty bread. It also pairs well with yogurt or as a filling for wraps and sandwiches.

Tips & tricks

For a smokier flavor, you can roast the eggplants on a charcoal grill instead of a stovetop grill or gas burner.

Cost

$8