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Turkish Aubergine Salad Recipe – Ideal For Summer

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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 the Turkish dish “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.

Close up of aubergine salad on top of a slice of toast
Turkish aubergine salad served on hot, crunchy toast

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 because we already have a list of our favourite Turkish eggplant recipes.

But Turkish musakka, Ekşili Patlıcan (sour aubergine) and the famous dish from the Ottoman kitchen, Hünkar Beğendi are all favourites.

And, of course, let’s not forget the super tasty stuffed aubergines dishes, karnıyarık and imam bayıldı.

Life in Turkey without aubergines? Unimaginable.

We know aubergine dishes are much loved by our 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 so we can add little extras to really suit our taste buds.

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 soft roasted pulp from your aubergines. You can peel away the skin from your sweet, roasted 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 taste buds. Pass the vinegar!

Let’s Make Roasted Aubergine Salad

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.

Then we’re going to remove the aubergine salad from the fridge and take that outside, too.

Leisurely grazing in the cool shade.

Roasted Aubergine Salad
Roasted aubergine salad served on freshly toasted bread

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!

Close up of aubergine salad on top of a slice of toast
4 from 1 vote

Roasted Aubergine Salad Recipe

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.
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Course Meze
Cuisine Turkish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 100kcal
Author Turkey’s For Life


  • 5 small to medium aubergines (eggplants)
  • 2 red peppers
  • 2 large cloves garlic peeled & crushed
  • 1 handful flat leaf parsley roughly chopped
  • 3 dessert spoons olive oil
  • 2 dessert spoons vinegar
  • 1 lemon juiced
  • 1 pinch salt


  • Preheat your oven to 220 degrees Celsius.
  • Arrange your aubergines and peppers on a baking tray and bake in the centre of the oven for 20-30 minutes until they have softened.
  • Remove the aubergines and peppers from the oven and allow to cool.
  • Once cool, peel and deseed your peppers. The skin will peel away easily.
  • Roughly chop the peppers and add to a bowl.
  • Now take your aubergines and run a sharp knife, lengthways, from top to bottom, allowing them to fall open.
  • Hold the stalk of the aubergine and gently run a teaspoon through the pulp to remove the seeds. Discard the seeds.
  • Now remove the rest of the aubergine pulp with your teaspoon, roughly chop it and add that to the peppers in the bowl.
  • Add your chopped parsley.
  • Now add the rest of your ingredients and give everything a good mix.
  • Do a taste test and add more vinegar or oil if necessary.
  • Once you’re happy with the flavours, place your aubergine salad in the fridge to chill.


  • 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.


Serving: 1Calories: 100kcal
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Afiyet Olsun!

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Saturday 1st of February 2014

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.

Turkey's For Life

Sunday 2nd of February 2014

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.

Turkey's For Life

Saturday 11th of February 2012

@ 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.


Saturday 11th of February 2012


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 ;)

handan moroney

Sunday 10th of June 2018

I am Turkish too,I was taught as Eggplant. (American English) :)

Turkey's For Life

Tuesday 26th of July 2011

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

Italian Notes

Sunday 24th of July 2011

I love the creamy Turkish eggplant salad - just the thing for today's lunch.

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