Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, July 15, 2005

Roasted Eggplant Salad

(Patlican Salatasi)

Roasted Eggplant Salad - click to enlarge
1 eggplant
2 garlic cloves, smashed
1 medium-sized tomato, seeds discarded and diced
1 tbsp extra virgin olive oil
2 tbsp yogurt
2 tbsp lemon juice or 1 tbsp vinegar
2 tbsp feta cheese, crumbled

Before putting in the oven, make holes on the eggplant with a fork so that it will soften and cook better. Then place on an oven tray and roast for about 35 minutes on broil. Alternatively, you can barbecue it until softened. Then peel it, remove any seeds and place in 2 cups of water with 1/2 lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

If you don't want to bother with roasting the eggplant, you can skip the step above and instead just use approximately 350 gr of Roasted Eggplants in a jar. Just mix all the ingredients together and you're good to go.

This recipe goes well with any kind of meat, Kofte or Kebap on the side.


At 11:46 AM, Anonymous fethiye said...

this truly looks delicious!

At 10:03 PM, Anonymous Eva said...

Is there any way to tell from the outside which types of eggplants will be full of seeds? I seem to always get the extra-seeded ones. Thanks.

At 11:37 AM, Blogger Binnur said...

Hi Eva,
Actually it is hard to tell.However you might try to get one of those long and thinner ones with the light purple colour.
I prefer and use them:)

At 11:26 PM, Anonymous Chef Jack said...

For a different flavor profile add 1/4 tsp sweet smoked spanish paprika and 1/2 tsp toasted fresh ground cumin seeds.

At 11:18 PM, Anonymous Anonymous said...

I haven't made the recipe but doesn't it look like it might have more than 2 tbsp yogurt and 2 tbsp feta cheese? Well, I'll try it anyway. :)

At 1:51 PM, Blogger kristron said...

my very first turkish recipe. omnomnom.


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