Eggplant Salad

Here is an eggplant (aubergine) recipe to die for. Delicious and healty. Eggplant dishes are very popular in the Turkish kitchen, one would be surprised at the countless variety of recipes with eggplants. This particular recipe is only one of the very popular side dishes or meze's of eggplant/aubergine/patlıcan, called Patlıcan Salatası. Yet there is another version of patlıcan salatası embellished using yogurt, olive oil and garlic which could be considered as a classic.

Ingredients:

• 4 large eggplants, chargrilled or a jar of fire roasted eggplants
• 1/4 cup extra-virgin olive oil
• Salt to taste
• 1 large onion, thinly sliced
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 4 garlic cloves, cut
• 2 large, firm, ripe tomato, peeled, seeded, and finely chopped
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons grape vinegar, or more to taste
• freshly ground black pepper to taste
• 10-12 black olives
• red pepper flakes

How To:

Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. This may also be done on a grill. Remove and let cool slightly.

Place the grilled eggplants on the counter, scoop them out of their skins. Puree using a fork. Place them in a bowl. Slice the onions thinly and put them in an other bowl with some salt and rub them to get the juices out. Wash and drain.

Add to the eggplants. Add the sliced peppers, garlic, salt and ground blackpepper. Add the olive oil and vinegar. Add the diced tomatoes and mix with a fork to combine well.

Finally sprinkle with chopped parsley and with black olives and red pepper flakes for decoration.

Bon Apetit!

 

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