Közlenmiş Patlıcan Salatası is a traditional Turkish salad bursting with smoky flavor from roasted eggplants and peppers, balanced with fresh tomatoes, garlic, and a drizzle of olive oil and lemon. Typically served as a cold appetizer or side dish, this meze is a staple of Turkish cuisine, offering a refreshing yet deeply savory profile that pairs beautifully with grilled meats or flatbreads.
Why You’ll Love This Recipe
- Authentic Mediterranean flavors with minimal ingredients
- Naturally vegan and gluten-free
- Ideal for make-ahead meals and gatherings
- Refreshing, smoky, and tangy in every bite
- Versatile as an appetizer, dip, or side dish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 large eggplants
2 red bell peppers
1 green bell pepper
2 medium tomatoes, peeled and finely chopped
3 cloves garlic, minced
3 tbsp olive oil
1 tbsp lemon juice or red wine vinegar
Salt to taste
Optional: 1–2 fresh green chili peppers (for heat)
Fresh parsley, chopped (for garnish)
Directions
- Preheat oven to 425°F (220°C). Arrange the eggplants and peppers on a baking sheet and roast for 30–35 minutes, turning occasionally, until the skins are blistered and vegetables are soft.
- Remove from oven and cover with foil or place in a sealed container to steam for 10 minutes. This loosens the skins for easy peeling.
- Peel the roasted vegetables, then chop them finely and place in a mixing bowl.
- Add the chopped tomatoes, minced garlic, olive oil, lemon juice (or vinegar), and salt. If using chili peppers, mince and add them as well.
- Mix thoroughly and chill for at least 30 minutes before serving.
- Garnish with fresh parsley and serve with pita bread or alongside grilled dishes.
Servings and timing
Servings: 4–6 as a side or appetizer
Prep time: 10 minutes
Cook time: 35 minutes
Chill time: 30 minutes
Total time: 1 hour 15 minutes
Variations
- Spicy version: Add more green chili or a pinch of red pepper flakes for heat.
- With yogurt: Serve with a dollop of garlicky yogurt on top for a creamy touch.
- Smokier flavor: Roast the vegetables over an open flame or grill instead of the oven.
- Herbaceous twist: Add mint or dill along with parsley for more complexity.
- Chunky or smooth: Adjust the chop size for your preferred texture; you may also pulse the mix in a food processor for a smoother consistency.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: This salad is traditionally served cold or at room temperature and is not intended to be reheated.
FAQs
Can I use jarred roasted peppers instead of roasting them myself?
Yes, jarred roasted peppers can be a time-saving substitute, though fresh roasting enhances the flavor.
What’s the best way to peel roasted eggplant?
Letting the eggplant steam in a covered bowl after roasting makes the skin easy to peel off by hand or with a spoon.
Do I need to peel the tomatoes?
Peeling is optional but recommended for a smoother texture. A quick blanch makes peeling easy.
Can I prepare this salad ahead of time?
Yes, it’s ideal for preparing in advance. The flavor improves as it sits.
Is this dish traditionally spicy?
It depends on the region and personal preference. Green chilies are often added for heat but can be omitted.
What can I serve this salad with?
It pairs well with grilled meats, kebabs, flatbreads, or other meze dishes like hummus or tzatziki.
Can I grill the vegetables instead of roasting them?
Absolutely. Grilling adds an authentic smoky flavor that complements this dish well.
How long does the salad need to chill?
At least 30 minutes, but longer chilling (1–2 hours) enhances the flavor even more.
Can I freeze this salad?
Freezing is not recommended as the texture of the vegetables may become watery upon thawing.
Is this salad healthy?
Yes, it’s low in calories and rich in fiber, antioxidants, and healthy fats from the olive oil.
Conclusion
Turkish Roasted Eggplant & Pepper Salad is a timeless and nutritious dish that showcases the beauty of simple, seasonal ingredients. Whether served as part of a Mediterranean meze spread or as a vibrant accompaniment to grilled dishes, this salad offers bold flavor and versatility with every bite. A must-try for anyone looking to explore authentic Turkish cuisine.
Print
Turkish Roasted Eggplant & Pepper Salad (Közlenmiş Patlıcan Salatası)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Turkish
- Diet: Vegan
Description
Une salade turque fumée et savoureuse composée d’aubergines rôties, de poivrons et d’ail, le tout agrémenté de tomates, d’huile d’olive et de jus de citron. Traditionnellement servie en mezze ou en accompagnement de pain ou de viandes grillées.
Ingredients
- 2 grosses aubergines
- 2 poivrons rouges
- 1 poivron vert
- 2 tomates moyennes, pelées et finement hachées
- 3 gousses d’ail hachées
- 3 cuillères à soupe d’huile d’olive
- 1 cuillère à soupe de jus de citron ou de vinaigre de vin rouge
- Sel au goût
- Facultatif : 1 à 2 piments verts frais (pour le piquant)
- Persil frais haché (pour la garniture)
Instructions
- Préchauffer le four à 220 °C. Placer les aubergines et les poivrons sur une plaque de cuisson et les faire rôtir 30 à 35 minutes, en les retournant de temps en temps, jusqu’à ce qu’ils soient bien dorés et tendres.
- Retirer du four et couvrir de papier aluminium ou placer dans un récipient hermétique pour cuire à la vapeur pendant 10 minutes. Retirer la peau.
- Hachez finement les légumes rôtis et placez-les dans un bol.
- Ajoutez les tomates concassées, l’ail émincé, l’huile d’olive, le jus de citron et le sel. Remuez bien pour mélanger.
- Laissez refroidir pendant au moins 30 minutes pour permettre aux saveurs de se mélanger.
- Garnir de persil et servir avec du pain pita ou du pain croustillant.
Notes
- Griller les légumes sur une flamme nue rehausse la saveur fumée.
- Ajustez l’ail et le piment au goût en fonction de vos préférences en matière d’épices.
- Préparez-le à l’avance pour une meilleure saveur : ce plat est meilleur après quelques heures.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
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