Meze Atlas, Dips and spreads

Patlıcan Salatası

Name: Patlıcan Salatası
Prep time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 aubergines (about 900 g); 2 cloves garlic, crushed; 60 ml olive oil; 2 tbsp lemon juice; ½ tsp salt; 1 tomato, diced; 1 green pepper, diced; 2 tbsp parsley, chopped

/pat·luh·JAN sa·la·ta·SUH/

Flame-roasted aubergine chopped with garlic, olive oil and lemon

4serves

40 minactive time

Goes with

Rakı

Smoky aubergine and garlic meet the aromatic sharpness of rakı.

Also good with red wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

3aubergines (about 900 g)
2 clovesgarlic, crushed
60 mlolive oil
2 tbsplemon juice
½ tspsalt
1tomato, diced
1green pepper, diced
2 tbspparsley, chopped

Method

Prick the aubergines and roast them directly over a gas flame or on a charcoal grill, turning, for 15 to 20 minutes until the skin is charred and the flesh collapses.
Split them open, scoop out the flesh and drain in a colander for 10 minutes.
Chop the flesh with a knife and mix with the garlic, oil, lemon juice and salt.
Spread on a plate and scatter with the tomato, pepper and parsley.