🍆 Patlıcan salatası (smoky eggplant salad)
Patlıcan salatası is a Turkish meze of eggplant charred over an open flame until the flesh is soft and smoky, then mashed with garlic, yogurt, olive oil and lemon juice. The result is creamy and tangy with a deep smoky flavour. It is served cold or at room temperature as part of a meze spread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large eggplants (about 800 g)
- 150 g plain yogurt
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- Fresh parsley or dill
Method
- Char the whole eggplants directly over a gas flame or under a hot grill for 15–20 minutes, turning, until the skin is blackened and the flesh is soft.
- Let them cool slightly, peel off the skin and drain the flesh in a sieve for 10 minutes.
- Chop or mash the flesh with a fork, then stir in the lemon juice, garlic and salt.
- Fold in the yogurt and most of the olive oil.
- Spread on a plate, drizzle with the remaining oil and scatter with herbs.
How to make it lighter
- Use low-fat plain yogurt to keep it creamy with fewer calories.
- Measure the olive oil — 1 tbsp ≈ 120 kcal — and drizzle only a teaspoon on top.
- Scoop it up with crisp cucumber and pepper sticks.
History
Smoked eggplant dips are eaten across Turkey, the Balkans and the Levant, and the yogurt version is a fixture of Turkish meyhane and home meze tables. Recipes vary by region, with some cooks leaving the yogurt out altogether.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →