THE TASTE OF TURKISH SUMMER WITH ODDBIRD'S TURKISH EGGPLANT SALAD
If you dont like eggplant are you even Turkish?
Unfortunately, it turns out I married one of those non-eggplant-loving people and it’s a daily struggle to not be able to cook eggplant dishes for my family. I have 10 good eggplant recipes ready to go on a dime. To be honest, I think we entertain so often just so I can make eggplant dishes for our guests!
One of which is this incredible ‘Patlican Salatasi’ otherwise known as Turkish Eggplant Salad. Served warm or chilled, this popular summer meze refreshes the palette with fresh mint, grounding parsley, robust garlic, and tangy lemon, with roasted eggplant and bell peppers given the stage they deserve atop crusty warm bread and a drizzle of cacik to finish (see our BBQ recipes for this traditional yogurt sauce).
An unbeatable starter to dinner, a great light lunch, the perfect accompaniment to a glass of wine… and it’s hard to imagine that it gets better, but it’s even more amazing as leftovers!
I hope you enjoy one of my favorite dishes and for anyone on the fence about eggplant, give this recipe a try and I promise you’ll be singing a new tune! 🎤
– Ceren
INGREDIENTS
EGGPLANT SALAD:
2 LARGE EGGPLANTS
2 BELL PEPPERS
3 GREEN ONION
1/2 CUP CHOOPED FRESH MINT
1 CUP CHOPPED PARSLEY
2 CLOVES OF GARLIC
1/4 CUP OLIVE OIL
JUICE OF 1/2 LEMON (+ MORE TO TASTE)
SALT
PEPPER
YOGHURT SAUCE:
I CUP GREEK YOGHURT
1/2 CUP FRESH CHOPPED DILL
1 CLOVE GARLIC
1/4 CUP WATER
1/2 TEASPOON SALT
CRUSTY BREAD
METHOD
EGGPLANT FANATICS PLEASE STAND UP! CEREN SHARES HER FAVORITE MEZE AND ALSO MAKES A FRESH AND EASY LUNCH OVER CRUSTY BREAD. SERVE WITH OUR LENTIL SOUP RECIPE FOR THE PERFECTLY BALANCED MEAL TO BEAT THE HEAT!
1. QUARTER YOUR WASHED EGGPLANT AND BELL PEPPERS AND PLACE 8 PIECES ON A GENEROUSLY-SIZED BAKING TRAY. DRIZZLE WITH A GOOD HELPING OF OLIVE OIL AND SEASON WITH SALT AND PEPPER. BAKE IN THE OVEN AT 425 DEGREES F. BAKE FOR 20-25 MINUTES OR UNTIL EGGPLANT AND PEPPERS ARE SOFT AND SKIN IS SLIGHTLY CHARRED.
2. WHILE PEPPERS AND EGGPLANTS ARE ROASTING PREPARE THE SALAD MIX. FINELY SHOP YOUR GREEN ONION, PARSLEY AND MINT, ADD TO A MIXING BOWL AND SET ASIDE.
3. MEANWHILE IN A SMALLER MIXING BOWL COMBINE GREEK YOGHURT, FINELY COPPED FRESH DILL, A CRUSHED CLOVE OF GARLIC, 1/2 TEASPOON OF SALT AND 1/4 CUP OF WATER. MIX UNTIL SMOOTH. SET ASIDE.
4. WHEN EGGPLANT AND PEPPERS ARE READY, LET COOL FOR 10 MINUTES. ONCE COOL ENOUGH TO HANDLE GENTLY PEEL THE SKIN OFF THE EGGPLANTS AND SCRAPE THE INSIDES ONTO THE CUTTING BOARD, MAKING SURE TO TAKE OUT AS MANY SEEDS AS YOU CAN. THIS IS IMPORTANT AS THE SEEDS CREATE AN UNWANTED TEXTURE IN THE FINISHED SALAD. CONTINUE WITH PEELING THE SKIN OFF THE PEPPERS AND SET ASIDE ON THE CUTTING BOARD.
5. WHEN THE FLESH OF THE EGGPLANT AND PEPPERS HAVE BEEN EXTRACTED ONTO CUTTING BOARD CHOP THOROUGHLY AND ADD TO BOWL OF GREENS.
6. ADD 1/4 CUP OF OLIVE OIL, HALF A LEMON (MORE TO TASTE!), 1/2 TEASPOON OF SALT AND PEPPER TO TASTE. STIR THOROUGHLY AND ITS READY TO SERVE! I ENJOY MY EGGPLANT SALAD EXTRA LEMONY SO I WOULD USUALLY ADD MORE LEMON AT SERVICE.
7. SPOON ONTO A SLICE OF CRUSTY BREAD AND TOP WITH YOGHURT.
TRY OUR TURKISH BBQ RECIPES TO COMPLIMENT THIS DELICIOUS SALAD
NEED THE PERFECT ROBE FOR COOKIN'?
AFIYET OLSUN!
