ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Patlıcan salatası (smoky roasted aubergine salad)
One of the simplest mezes from a Turkish cuisine that loves aubergine. The skin charred directly over the flame gives it its distinctive, smoky flavour.
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Ingredients
Method
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- Prick the aubergines with a fork, and roast them with the peppers directly over a gas flame, on a grill, or under the oven's grill setting, turning, until the skin is blackened all over and they're completely soft (about 20-25 minutes).
- Put the peppers in a bowl, cover with foil, and let steam for 10 minutes so the skin peels off easily.
- Slit the aubergines lengthwise, scoop out the flesh, place in a sieve, and let drain for 10 minutes.
- Peel and deseed the peppers, and roughly chop with the aubergine using a knife.
- Mix with the tomato, garlic and parsley, then season with the olive oil, lemon juice, pomegranate molasses, salt and pepper.
- Serve warm or chilled, with toasted bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the aubergine in a metal sieve so the salad doesn't turn watery.
- Keeps 2-3 days in the fridge.
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