Turkish Aubergine Salad Recipe – Ideal For Summer

In the UK, we call them aubergines but a more common word for those plump, dark vegetables appears to be eggplant. However, as translations of patlıcan salatası tend to say aubergine salad on restaurant menus, we’ll go with the flow and stick with that, rather than eggplant salad. This is a roasted aubergine salad recipe and, along with lots of other meze dishes that you know we love, this is a perfect salad for the hot summer months.

Aubergine Salad

Turkish aubergine salad

Turkey And Aubergines

Think of any recipe you could create using aubergines and the chances are it’s already an established dish in Turkish cuisine. There’s even an aubergine jam! Turkey loves its aubergines! Thankfully, so do we. Fethiye market has piles of them stacked onto the stalls and they’re a regular feature on our shopping list.

So Many Aubergine Dishes

Mmm, we’ll not go through the full list of our aubergine experiments here but Turkish musakka, Ekşili Patlıcan (sour aubergine) and the famous dish from the Ottoman kitchen, Hünkar Beğendi are all juggling around my head, now. Life in Turkey without aubergines? Unimaginable. We know aubergine dishes are much loved by readers, too.

Reader Tip: This roasted aubergine salad recipe is suitable for both vegetarians and vegans.

Roasted Aubergine Salad Recipe

Roasted aubergine salad (közlenmiş patlıcan salatası) is a regular feature of the meze fridge in Turkish restaurants and we always order it. It’ll taste slightly different in each restaurant; made to the personal taste of the chef. We love to make our own at home, too, just we can add little extras to really suit our tastebuds. That’s the beauty of cooking at home, isn’t it.

This recipe is how we make patlıcan salatası. With regards to the ingredients, you can play around with the amounts you use because it’s all about your personal taste.

Roasting Aubergines And Peppers

Get ready for an amazing aroma in your kitchen as these vegetables roast

Roasted Aromas

As well as the fabulous taste of this aubergine salad, the other beauty of preparing this recipe at home is the aroma which will fill your kitchen. Roasted aubergines and peppers, spitting and sizzling in the oven. If ever there was a smell to get those tastebuds tempted!

But you’ve got to be patient. You’ve got to let them soften and then you’ve got to let them cool down once they’re out of the oven.

Making Aubergine Salad

Let your aubergines and peppers cool down before preparing them

Then you can remove the lovely roasted pulp from your aubergines. You can peel away the skin from your sweet, roasred red peppers. After that, you can go to town with the rest of the ingredients. Those flavours we were talking about; the ones to suit our tastebuds. Pass the vinegar!

Let’s Make Roasted Aubergine Salad

Roasted Aubergine Salad Recipe
 
Author:
Recipe type: Meze
Cuisine: Turkish
Serves: 4
Prep time:
Cook time:
Total time:
 
This healthy roasted aubergine salad recipe is a regular in the Turkish meze fridge in restaurants. A great addition to your table at home in the summer months.
Ingredients
  • 5 small to medium aubergines
  • 2 red peppers
  • 2 large cloves garlic, peeled and crushed
  • 1 handful roughly chopped flat leaf parsley
  • 3 dessert spoonfuls olive oil
  • 2 dessert spoonfuls vinegar
  • Juice of 1 lemon
  • Pinch of salt
Instructions
  1. Preheat your oven to 220 degrees celsius.
  2. arrange your aubergines and peppers on a baking tray and bake in the centr of the oven for 20-30 minutes until they have softened.
  3. Remove the aubergines and peppers from the oven and allow to cool.
  4. Once cool, peel and dessed your peppers. The skin will peel away easily.
  5. Roughly chop the peppers and add to a bowl.
  6. Now take your aubergines and run a sharp knife, lengthways, from top to bottom, allowing them to fall open.
  7. Hold the stalk of the aubergine and gently run a teaspoon through the pulp to remove the seeds. Discard the seeds.
  8. Now remove the rest of the aubergine pulp with your teaspoon, roughly chop it and add that to the peppers in the bowl.
  9. Add your chopped parsley.
  10. Now add the rest of your ingredients and give everything a good mix.
  11. Do a tste test and add more vinegar or oil if necessary.
  12. Once you're happy with the flavours, place your aubergine salad in the fridge to chill.
Notes
As with all our recipes, nutrition information is approximate. This will depend on the weight of your aubergines and how much oil or other ingredients you want to use.
You can make this roasted aubergine salad to your own taste.
When removing the seeds from the aubergines, don't worry too much about getting every last one. Just the excess. Removing the seeds reduces the bitter taste.
Nutrition Information
Serving size: 1 Calories: 100

So, your roasted aubergine salad is chilling in the fridge. What comes next? Well, you can serve it however you like. For us, we’re going to lightly toast some chunks of bread and place them on the table outside.

Turkish Aubergine Salad Recipe

Turkish aubergine salad served on hot, crunchy toast

Then we’re going to remove the aubergine salad from the fridge and take that outside, too. Leisurely grazing in the cool shade. We’ll take a piece of toast and spoon some of the salad on top. Mmm, silky aubergine salad texture against the hot crunchy toast. We’ll try our best not to eat the whole lot in one go!

Afiyet Olsun!

For lots of traditional Turkish recipes, try this book from Amazon…

Take a look over all of our own Turkish recipes on the blog.

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Comments

  1. Ha, finally a recipe that even I can follow. No cooking involved. I must try making the salad myself.

  2. @ Inka: Good luck with making it. Although, don’t forget about roasting your vegetables. 😉

  3. Would you believe eggplants are big in Vietnam? Darling Man does a great garlicy eggplant dish. I don’t know the recipe but I assume fish sauce is involved. It is totally wicked!

    Perhaps some day he can cook it for you…. somewhere in the world. I’ll do the salad and open the wine. 🙂

  4. @ Barbara: Eggplants should be big everywhere. We love them! They’re so expensive in the UK so it’s nice to have them to hand, here in Turkey. The Vietnamese salad sounds VERY interesting if fish sauce is involved. Where shall we meet, then? 😉

  5. I love the creamy Turkish eggplant salad – just the thing for today’s lunch.

  6. @ Italian Notes: Ours didn’t last too long in the fridge. Less than a day, I think. 🙂

  7. Hi,

    I am turkish and when I started to learn English at school which was around 12 years ago. We were tought PATLICAN means AUBERGİNE.

    Anyway,as you can guess that even when I was at university, I had to take english courses to improve it. The teacher was American and I was trying to describe THİS RECİPE!!! And he didnt know what is AUBERGİNE. I was totally surprised so I had to go to the board and draw it 😉

    But, still I prefer using AUBERGİNE, it sound much better than EGGPLANT, it is my opinion;)

    And THİS RECİPE is one of my favourite salads! By the way, when it is too hot in summer, we also add yogurt mixed with smashed garlic to this mixture. ( so not lemon or vinegar)

    it is very delicious too 😉

  8. @ Anonymous: Thanks so much for your lovely comments. I think there’s only this post where we tried the eggplant system. We’ve gone back to aubergine since then because it just feels more right.:)

    I’ve heard about the aubergine salad with the yoghurt in in the past. Will have to give that a try when the weather warms up.

  9. What type of vinegar do you use? I love this salad so happy I found the recipe I’ll have a go myself! Thank you.

    • The main vinegar in Turkey is grape vinegar, Carolina. It’s a bit lighter than a standard malt vinegar so if you use that, just don’t use as much. I guess a sherry vinegar might do the trick, too. 🙂 It’s supposed to be tangy so don’t worry too much about the strong flavour.

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