Turkey Cuisine

Turkish Smoky Eggplant Salad Recipe – Turkey Special

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Turkish Smoky Eggplant Salad Recipe – Turkey Special

Turkish smoky eggplant salad, or Patlıcan Salatası, is a cherished dish in Turkish cuisine, celebrated for its deep, smoky flavor and vibrant ingredients. The key to its unique taste lies in the method of roasting the eggplants over an open flame, imparting a rich smokiness that forms the base of the salad. Combined with fresh vegetables like tomatoes, onions, and peppers, and seasoned with olive oil, lemon juice, and spices, this salad offers a delightful balance of flavors. Often served as part of a mezze platter, it pairs wonderfully with grilled meats or warm flatbreads, making it a versatile addition to any meal.
  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min

Turkish Creamy Cucumber Salad Ingredients :

  • 2 large eggplants (refer to notes)
  • 2 red bell peppers
  • 1 green bell pepper
  • 1 yellow onion, finely diced
  • 1 large tomato, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup olive oil (divided)
  • 2 teaspoons sumac
  • Juice of 1 lemon
  • 1 teaspoon kosher salt

How to Make Turkish Creamy Cucumber Salad

1

Pierce the eggplants several times with a fork. Heat a gas stove to medium-high and place the eggplants directly on the burners. You can char both eggplants simultaneously on separate burners. Rotate them every 5 minutes to ensure even cooking, totaling about 20 minutes depending on their size.

2

Place the red and green bell peppers on the stove as well to char. This process should take about 15 minutes. Flip the peppers occasionally to char evenly.

3

Transfer the charred eggplants and peppers to a bowl and cover with plastic wrap. Let them sit for 15 minutes to cool and sweat.

4

Carefully peel the eggplants and peppers, either on a cutting board with cooking gloves or under running cold water.

5

Finely chop the peeled eggplants and peppers and place them in a bowl along with the chopped onion, tomato, garlic, and parsley.

6

Add 2 tablespoons of olive oil, sumac, lemon juice, and salt. Mix well to combine.

7

Transfer the salad to a serving platter and drizzle with the remaining olive oil before serving.

Recipe Notes: 

Roasting Method: For the best smoky flavor, roast the eggplants directly over an open flame or on a grill until the skin is charred and the flesh is soft.

Cooling Process: After roasting, place the eggplants in a bowl and cover them with a lid or plastic wrap. Let them sit for about 15 minutes to steam, making it easier to peel off the skin.

Texture Preference: Depending on your preference, you can either mash the roasted eggplant flesh for a smoother texture or chop it for a chunkier consistency.

Serving Suggestions: This salad is typically served at room temperature as part of a mezze spread. It pairs well with grilled meats, kebabs, or warm pita bread.

Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may intensify after resting.

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