Eggplant Salad (patlican Salatasi) Recipe
Roasted eggplant, red and green bell peppers chopped together then flavored with garlic, lemon and olive oil.
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Ingredients
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Vegetables
Condiments
Method
Preparation
- 1
Roast the Eggplants
Preheat your oven to 450°F (230°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and black pepper. Place them cut-side down on a baking sheet and roast for about 30-35 minutes until the skin is charred and the flesh is soft.
- 2
Prepare the Peppers
While the eggplants are roasting, chop the red and green bell peppers into small pieces. Set them aside.
- 3
Mince the Garlic
Peel and mince the garlic cloves finely. Set aside.
- 4
Juice the Lemon
Squeeze the juice from the lemon into a small bowl, being careful to remove any seeds.
Assembly
- 5
Combine Ingredients
Once the eggplants are roasted and cooled slightly, scoop the flesh into a mixing bowl. Add the chopped bell peppers, minced garlic, lemon juice, and the remaining 2 tablespoons of olive oil. Mix everything together until well combined.
- 6
Adjust Seasoning
Taste the salad and adjust the seasoning with additional salt and pepper if necessary to suit your preference.
- 7
Serve
Transfer the eggplant salad to a serving bowl. Drizzle a little extra olive oil on top if desired and serve either warm or at room temperature.
