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Smoked Eggplant Salad or Közde Patlıcan Salatası

Smoked Eggplant Salad or Közde Patlıcan Salatası

This is something I make if I have a gas kitchen. These days, there is this barbecue option as well. For as long as the flame is touching the eggplant skin, you’ll be fine. Some people cook the eggplant in their oven but you clearly do not get that distinctive smokiness from the oven. To solve this problem, either you could buy smoked eggplant in a jar from a Turkish grocery store or an online shop or bake the eggplant and add a dash of liquid smoke like hickory before mixing it with the other salad ingredients.

Smoked Eggplant Salad Közde Patlıcan Salatası

Smoked Eggplant Salad or Közde Patlıcan Salatası

1 round eggplant
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons olive oil
1 clove garlic, crushed
A few twigs flat leaf parsley
Salt and freshly ground black pepper

• Barbecue the eggplant for 15-20 minutes, turning to char on all sides until the skin blisters and the eggplant is completely soft.
• Allow to cool, then peel and roughly chop the eggplant.
• Place the eggplant in a food processor with lemon juice, olive oil, crushed garlic, salt and pepper.
• Process until smooth, transfer to a bowl and stir through chopped parsley.

Recipe Notes:
• Do not use too much parsley as the salad gets a little bitter.
• Round eggplants are the best varietal for smoking as you need more flesh in this type of recipe.
• Alternatively, you could add other salad ingredients such as sweet or hot green peppers, fresh mint, chopped tomatoes or pomegranate molasses.

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