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Patlican Salatasi
Smoky roasted eggplant salad with lemon, garlic and olive oil — essential on any Turkish mezze spread.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Turkish
Vegan
Ingredients
3large eggplants
3 clovesgarlic, minced
3 tbsplemon juice
4 tbspolive oil
saltto taste
parsleyto garnish
pomegranate seedsoptional
Instructions
1
Char eggplants directly over a gas flame or under a very hot grill, turning until completely collapsed and skin is blackened all over.
2
Cool, then peel away all charred skin.
3
Chop flesh roughly. Mix with garlic, lemon juice and olive oil.
4
Season generously. Rest 15 minutes.
5
Serve at room temperature scattered with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
210
Protein
3.6g
Fat
14.3g
Carbs
21.8g
Fiber
10.2g
Sodium
8mg
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