Patlıcan Salatası — Turkish Roasted Aubergine Salad

Smoky roasted aubergine mashed with garlic, lemon and olive oil, a classic cold meze.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 3 large aubergines
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • 4 tbsp extra virgin olive oil
  • 2 tbsp thick plain yogurt (optional)
  • 1/2 tsp fine salt
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and roast on a baking tray for 40 to 45 minutes, turning once, until blackened and collapsed. For extra smokiness, char them over a gas flame or barbecue first.

  2. Leave until cool enough to handle, then peel and drain the flesh in a sieve for 10 minutes, pressing gently to remove the bitter juices.

  3. Chop the flesh finely and mix in the garlic, lemon juice, olive oil, yogurt (if using) and salt.

  4. Taste, adjust the seasoning and serve at room temperature scattered with parsley.