Patlican Salatasi Recipe

Salad

1. 1

   Roast the eggplants

   Preheat your oven to 220°C (425°F) or prepare a hot grill. Prick the eggplants a few times with a fork. Place whole eggplants on a baking sheet lined with foil. Roast for 30–40 minutes, turning once, until the skins are charred/blistered and the flesh is very soft. If grilling, turn every 6–8 minutes until evenly charred and soft (about 20–30 minutes depending on heat).

2. 2

   Cool and peel

   Remove roasted eggplants to a bowl and cover with a plate or cling film for 10 minutes to steam (this makes peeling easier). When cool enough to handle, slice open and scoop out the flesh into a colander or sieve. Drain for 5–10 minutes to remove excess liquid, then roughly chop into chunky pieces and transfer to a large mixing bowl.

3. 3

   Prepare vegetables and herbs

   While eggplant drains, core and chop the tomatoes into 1–1.5 cm (3/8–1/2 in) chunks. Finely dice the red onion (or slice thinly if you prefer). Mince the garlic clove. Roughly chop the parsley leaves, discarding thick stems. Add tomato, red onion, garlic, and parsley to the bowl with the chopped eggplant.

4. 4

   Make dressing and season

   In a small bowl or jar, whisk together the lemon juice, olive oil, salt, black pepper, and ground cumin if using. Taste and adjust seasoning — add more salt, lemon, or oil to balance. If using sumac, either stir it into the dressing or sprinkle over the finished salad for a tangy note.

5. 5

   Combine and rest

   Pour the dressing over the eggplant mixture and gently fold everything to combine, taking care not to mash the eggplant too much. Let the salad rest for at least 15–20 minutes at room temperature to allow flavors to meld (it can be chilled after resting if desired). Taste and adjust seasoning before serving.

6. 6

   Serve

   Serve the Patlican Salatasi slightly warm or at room temperature as a meze, side dish, or with crusty bread. Garnish with an extra drizzle of olive oil and a sprinkle of parsley or sumac if desired.