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Turkish

Patlıcan salatası

Vegetarian

Aubergines and a green pepper charred over an open flame, chopped and dressed with garlic, lemon and olive oil. Smoky and bright, with no tahini or yogurt.

Patlıcan salatası is a Turkish salad from Türkiye, ready in about 40 minutes and made with eggplant and olive oil. It serves 4 and is rated easy to cook.

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A serving of Eggplant salads and appetizers
Representative photo. avlxyz / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
20 min
Rest
10 min
Total
40 min
Serves
4
Level
Easy
Calories
157

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Prick the aubergines (opens in a new tab) and char them with the pepper directly over a gas flame, on a barbecue or under a very hot grill, turning, until blackened and completely collapsed.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  2. Step 2

    Put them in a bowl, cover and leave to steam for 10 minutes, until the skins loosen, then peel off the skins and discard the stems and pepper seeds. Drain the aubergine (opens in a new tab) flesh in a sieve.

  3. Step 3

    Chop the flesh and pepper with a knife (not a blender) and mix with the garlic (opens in a new tab), olive oil (opens in a new tab), lemon juice (opens in a new tab) and salt. Fold in the parsley (opens in a new tab) and tomato (opens in a new tab) and serve at room temperature.

    • 5 min
    Fresh herbs being chopped
    How it looks · Photo: RDNE Stock project on Pexels

About this dish

Origin
Türkiye · Commonly attributedSimilar smoked-aubergine salads are made throughout the Balkans and the eastern Mediterranean.More food from Türkiye
Dish
Lunch · Dinner · Salads · Appetizers & starters · Dips & spreads
Cooking method
Grilled, No-cook
Taste
smoky, garlicky, fresh, mild
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-fibre · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Eggplant · Green bell pepper · Garlic · Lemon juice · Parsley
Techniques
Grilling · Charcoal grilling · Steaming

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

157 kcal per serving

Calculated

1 serving ≈ 278 g · recipe makes 4

Where the energy comes from

  • Protein 6%
  • Carbohydrate 38%
  • Fat 56%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy157 kcal56 kcal
Protein2.7 g1 g
Carbohydrate16 g5.7 g
Net carbohydrate8.6 g3.1 g
Sugars8.9 g3.2 g
Added sugars0 g0 g
Fibre7.4 g2.7 g
Fat10.6 g3.8 g
Saturated fat1.5 g0.5 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium444 mg160 mg
Salt equivalent1.1 g0.4 g
Vitamins & minerals per serving
Potassium
598 mg
Calcium
31 mg
Iron
0.9 mg
Magnesium
37 mg
Vitamin A (RAE)
18 µg
Vitamin C
36 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
58 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tomato.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dip your fingers in water while peeling to rinse off the charred skin without washing away the smoky flavour.

Common mistakes

  • Baking the aubergines in the oven gives no smokiness — open flame is the point.

Serve with

  • Serve alongside grilled meats and köfte, or with bread as part of a meze spread.

Food safety

  • Contains raw garlic in olive oil: keep it refrigerated and eat within 3 days; don't leave it at room temperature for more than 2 hours.

Storage

  • Keeps 3 days in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Eggplant, whole, pricked with a fork900 g
  • Tomato, finely diced (optional)1 piece · 120 g
Used in steps 1, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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