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.
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
- 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.
- Remove the eggplants from the grill and let them cool. Once cooled, peel off the charred skin and chop the flesh into small pieces.
- In a large bowl, combine the chopped eggplant, diced tomatoes, chopped red onion, and minced garlic.
- Drizzle the olive oil and lemon juice over the salad, and season with salt and pepper. Toss gently to combine all the ingredients.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- 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