class

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More
recipes

Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Smoked Eggplant Salad with Olive Oil; Patlicanli Eksileme Salatasi

 

Patlicanli Eksileme; Smoked eggplant salad with vegetables, parsley and dried mint.



This is a wonderful, refreshing salad from southern Turkey, Antakya, and one of my favorites, featuring Turkey’s beloved eggplant “patlican”. Traditionally, the eggplant here is cooked over an open fire, which gives a delicious, smoky flavor. This dish can be served as part of a “mezze” – appetizer- or can accompany grilled meats.

When I made the pastry with smoked eggplants the other day, I grilled two extra eggplants to make these salads. It is packed with flavor; a very welcome mezze for warm summer days. The dried mint really adds a wonderful flavor to the salads, most refreshing.

Serves 4
Preparation time: 15 minutes Cooking time: 45 minutes

1 medium eggplant (aubergine)
1 large tomato, peeled and finely chopped
1 green or red bell pepper, finely sliced
1 onion, finely sliced
A handful of fresh flat parsley, finely chopped
Juice of 1 lemon
15 ml / 1 tablespoon extra virgin olive oil
10 ml /2 teaspoon dried mint
Salt and freshly ground black pepper

Preheat oven to 200 C / 400 F

Cook the eggplants (aubergines) on a barbecue grill or over and open gas flame turning occasionally by the stalks until the outer skin is charred and blistered and the inner flesh soft. (Alternatively they can be baked in a hot oven for about 45 minutes). Peel away the burnt skin and discard the stalks. Put the flesh in a colander to drain away any bitter juices. (You can prepare the eggplants this way a day in advance; squeeze lemon juice over to retain its color and keep in the fridge covered). Finely chop the flesh and set aside.

Hold the eggplant under cold running water to cool, and then peel the skin, leaving the soft flesh. Slice it roughly into a serving dish and add the tomatoes and bell pepper.

In a separate dish, rub the onion with a good pinch of salt and drain its juice. This softens the onion slightly, making it much more palatable. Add the onion to the salad along with the chopped peppers, tomato and parsley.

To make the dressing, combine lemon juice, extra virgin olive oil, dried mint, salt and pepper to taste. Drizzle over the salad, mix well and serve.

Afiyet Olsun!

, , ,

12 Responses to Smoked Eggplant Salad with Olive Oil; Patlicanli Eksileme Salatasi

  1. Allison (Spontaneous Tomato) February 27, 2013 at 5:36 pm #

    This looks wonderful! Like the perfect marriage of Shepherd’s Salad and Babaghanoush!

    • Ozlem Warren February 27, 2013 at 7:55 pm #

      A great way to put to it, it is indeed a wonderful marriage :) thanks Alison!

  2. Kerry Arslan February 28, 2013 at 9:54 am #

    [MARKED AS SPAM BY ANTISPAM BEE | Server IP]
    This looks really tasty, we are all about salads in our house at the moment and trying to go gluten free. I think this will be on tonights menu, I have one lone aubergine begging to be used.

    Thanks Ozlem, hope your trip home has been great x

    • Ozlem Warren February 28, 2013 at 1:29 pm #

      Hi Kerry, many thanks for stopping by – this is one of our favorite salads with eggplant/aubergine/patlican; so flavorful and healthy – and gluten-free :)
      hope you enjoy it! x Ozlem

  3. Dido February 28, 2013 at 5:52 pm #

    Thank you for yet another tempting recipe – this looks delicious and will join the growing list of your wonderful recipes which I cook regularly. The Abagannuc and Kagit kebab look great too – will there be recipes for these in the future?

    • Ozlem Warren February 28, 2013 at 9:03 pm #

      Dear Dido, so very kind of you, many thanks! No better compliment to hear the recipes are enjoyed. Kagitta Kebab is a real specialty in Antakya, another reader asked for the recipe too, I will give it a go soon, along with abagannuc. It contains (for 4-6 people), about 500 gr ground meat (beef or lamb), bunch of parsley finely chopped, half a bunch of fresh mint finely chopped, 4-5 cloves of garlic, finely chopped, 2 red pepper, finely chopped, cumin, ground peppper and red pepper flakes with salt to taste. You will need to knead down all these ingredients until blended well. Then grease the cooking waxed paper with olive oil and thinly spread the mixture to make a round shape on the paper. I like to put slices of tomatoes and peppers on top and bake in the preheated oven (180C/350F) fpr about 30 mins our until fully cooked. A truly delicious kebab, hope you can have a go! best wishes, Ozlem

  4. Hakan Dogan July 10, 2014 at 9:27 pm #

    Hi Özlem

    This looks very tasty.

    What do we do with the bell pepper?

    Thanks heaps
    Hakan

    • Ozlem Warren July 11, 2014 at 4:28 pm #

      Merhaba Hakan, many thanks for the comment – the chopped bell pepper and tomato goes in the salad along with the parsley, I just updated. Many thanks for that, Selamlar, Ozlem

  5. Ozlem Warren December 23, 2016 at 5:36 pm #

    Many thanks for your kind share Fethiye Times, best wishes for the festive season and 2017!

Trackbacks/Pingbacks

  1. Bended Eggplant Kebabs with Meatballs; Patlicanli Beli Bukuk | Ozlem's Turkish Table - June 16, 2014

    […] are appearing in the markets more now; I love its deliciously sweet, meaty flesh in mezzes, salads, casseroles, even in boreks, savory pastries. This recipe, bended eggplant slices with meatballs or […]

  2. Turkish Mezze Feast to Recreate at Home | Ozlem's Turkish Table - March 5, 2016

    […] Patlicanli Eksileme; Smoked eggplant salad with vegetables, parsley and dried mint […]

  3. Top 5 ways to celebrate Christmas in Fethiye - Fethiye Times - December 23, 2016

    […] of the best meze ever in our opinion is patlican salatası – aubergine salad. This recipe from Özlem’s Turkish Table is excellent. Add a scattering of flat leaf parsley […]

Leave a Reply