Zeytinyağlı Patlıcan Salatası
EmbarK on a culinary journey through Turkey’s bountiful gardens with this luscious Zeytinyağlı Patlıcan Salatası. A staple at meze tables across the country, this salad combines smoky roasted eggplants, tangy tomatoes, crisp onions, and aromatic herbs, all bathed in fragrant olive oil. It’s a refreshing yet hearty dish that perfectly balances flavors and textures.
“In Turkish cuisine, simplicity meets elegance; zeytinyağlı patlıcan salatası exemplifies this beautifully.”
Ingredients
- 2 medium eggplants
- 1 large ripe tomato, diced
- 1 small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- Olive oil for drizzling
Instructions
Roast the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in several places and place them on a baking sheet lined with foil. Roast for about 30–40 minutes, turning occasionally, until they are soft and their skins are charred.
Prepare the Eggplant Flesh: Once cool enough to handle, cut open the eggplants and scoop out the flesh into a large mixing bowl. Discard the skin.
Mash and Season: Mash the roasted eggplant with a fork or potato masher until smooth. Add diced tomato, sliced onion, parsley, mint, lemon juice, salt, and pepper. Mix well to combine all ingredients evenly.
Drizzle with Olive Oil: Transfer the salad into a serving dish. Drizzle generously with high-quality olive oil just before serving. Allow it to sit for at least 15 minutes to let the flavors meld together beautifully.
This Zeytinyağlı Patlıcan Salatası is not only a feast for the taste buds but also a visual delight, capturing the essence of Turkish gardens in every bite. Perfect as an appetizer or a side dish, it pairs wonderfully with warm pita bread and complements grilled meats. Enjoy this timeless classic that brings warmth and joy to any table.
