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Name: Közlenmiş Patlıcan Salatası
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2.5 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw; 1 1 cup Yogurt, NFS; 4 clove Garlic, raw; 2 fl oz Lemon juice, raw; 0.33 1 cup Parsley, raw; 1 tsp Salt, table; 0.25 gram Red pepper, cooked, as ingredient; 1 1 tablespoon Olive oil

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Közlenmiş Patlıcan Salatası

This is one of the first things I put on the table when the evening begins — eggplant burned black over real fire, then folded into cold garlic yogurt until the smoke and the cream become one thing together. I have made it a thousand times and I still lean over the grill to smell the moment the skin cracks. It is simple the way only the best things are simple. #turkish #eggplant #vegetarian #meze #grilled #meyhane

25 min total (Prep: 10 | Cook: 15)

4 servings

Nikos Galerakis

5 recipes

Eggplant, raw 2.5 eggplant, unpeeled (approx 1-1/4 lb)

Yogurt, NFS 1.0 1 cup

Garlic, raw 4.0 clove

Lemon juice, raw 2.0 fl oz

Parsley, raw 0.33 1 cup

Salt, table 1.0 tsp

Red pepper, cooked, as ingredient 0.25 gram

Olive oil 1.0 1 tablespoon

Nutrition Facts

Energy

737.3 kilocalorie

Protein

31.3 gram

Total Fat

23.9 gram

Monounsaturated Fat

11.5 gram

Mufa 14:1

0.0 gram

Mufa 15:1

0.0 gram

Mufa 16:1

0.3 gram

Mufa 17:1

0.0 gram

Mufa 20:1

0.1 gram

Mufa 22:1 C

0.0 gram

Mufa 24:1 C

0.0 gram

Oleic Acid (Omega-9)

11.0 gram

Polyunsaturated Fat

3.1 gram

ALA (Alpha-Linolenic Acid, Omega-3)

0.0 gram

DHA (Docosahexaenoic Acid, Omega-3)

0.0 gram

EPA (Eicosapentaenoic Acid, Omega-3)

0.0 gram

EPA (Eicosapentaenoic Acid, Omega-3)

0.0 gram

Linoleic Acid (Omega-6)

0.0 gram

Pufa 18:3 N-6 C,c,c

0.0 gram

Pufa 18:4

0.0 gram

Pufa 20:2 N-6 C,c

0.0 gram

Pufa 20:3 N-3

0.0 gram

Pufa 20:3 N-6

0.0 gram

Pufa 20:4

0.0 gram

Pufa 22:4

0.0 gram

Pufa 22:5 N-3 (dpa)

0.0 gram

Saturated Fat

6.7 gram

Palmitic Acid (C16:0)

3.9 gram

Sfa 10:0

0.4 gram

Sfa 12:0

0.2 gram

Sfa 14:0

0.7 gram

Sfa 15:0

0.0 gram

Sfa 17:0

0.0 gram

Sfa 20:0

0.0 gram

Sfa 22:0

0.0 gram

Sfa 24:0

0.0 gram

Sfa 4:0

0.0 gram

Sfa 6:0

0.1 gram

Sfa 8:0

0.1 gram

Stearic Acid (C18:0)

1.1 gram

Trans Fat

0.0 gram

Tfa 16:1 T

0.0 gram

Tfa 18:2 T Not Further Defined

0.0 gram

Tfa 22:1 T

0.0 gram

Carbohydrates

115.0 gram

Complex Carbohydrates

42.4 g

Dietary Fiber

42.4 gram

Starch

0.0 gram

Total Sugars

69.9 gram

Disaccharides

3.8 g

Lactose

0.0 gram

Maltose

0.0 gram

Sucrose

3.8 gram

Monosaccharides

44.0 g

Fructose

21.8 gram

Galactose

0.0 gram

Glucose

22.2 gram

Vitamins

3460.6 mg

Carotene, Alpha

0.1 microgram

Carotene, Beta

1199.5 microgram

Choline

139.3 milligram

Folate (Vitamin B9)

1091.3 microgram

Retinol

61.3 microgram

Vitamin A

478.5 International Unit

Vitamin B-12

1.5 microgram

Vitamin B-12, Added

0.0 microgram

Vitamin B-6

1.5 milligram

Vitamin B1 (Thiamin)

0.7 milligram

Vitamin B2 (Riboflavin)

1.1 milligram

Vitamin B3 (Niacin)

9.7 milligram

Vitamin B5 (Pantothenic Acid)

4.0 milligram

Vitamin C

86.6 milligram

Vitamin D

1.5 microgram

Vitamin E

7.4 milligram

Vitamin K

376.8 microgram

Minerals

7745.8 mg

Calcium, Ca

510.8 milligram

Copper, Cu

1.2 milligram

Iron, Fe

4.9 milligram

Magnesium, Mg

240.3 milligram

Manganese, Mn

3.4 milligram

Phosphorus, P

672.3 milligram

Potassium, K

3797.7 milligram

Selenium, Se

21.6 microgram

Sodium, Na

2489.5 milligram

Zinc, Zn

4.1 milligram

ALA (Alpha-Linolenic Acid, Omega-3)

1.3 gram

Alcohol, Ethyl

0.0 gram

Arginine

0.9 gram

Ash

15.3 gram

Aspartic Acid

2.3 gram

Caffeine

0.0 milligram

Cholesterol

27.0 milligram

Cryptoxanthin, Beta

3.7 microgram

Cystine

0.1 gram

Fluoride, F

0.1 microgram

Folic Acid

0.0 microgram

Glutamic Acid

2.6 gram

Glycine

0.6 gram

Histidine

0.3 gram

Isoleucine

0.6 gram

Leucine

0.9 gram

Lutein + Zeaxanthin

1605.3 microgram

Lycopene

0.0 microgram

Lysine

0.7 gram

Methionine

0.2 gram

Oleic Acid (Omega-9)

0.0 gram

Phytosterols

95.9 milligram

Proline

0.6 gram

Serine

0.6 gram

Theobromine

0.0 milligram

Threonine

0.5 gram

Tryptophan

0.1 gram

Tyrosine

0.4 gram

Valine

0.8 gram

Water

1540.0 gram

Light your grill or set your eggplants directly over a gas flame one at a time, turning them slowly with tongs so the fire can find every side. You are looking for skin that is fully blackened, blistered, dark as the bottom of a cast iron pan — this takes 12 to 15 minutes and you must not hurry it. Listen for the crackling, smell the char rising up toward you. When the flesh inside has gone completely soft — press it, a fork slides through with no resistance — pull it off the heat and let it rest on a plate. The fire is where this dish lives. Everything else is just assembly.

When the eggplant is cool enough that you can hold it without cursing, slice it open lengthwise and scoop the soft flesh away from the blackened skin with a spoon. Discard the skin — it has done its work. Take your knife and chop the flesh on the board, rough and honest, not smooth, not pureed. You want texture that reminds you this was once a vegetable. About two cups of soft smoky pulp is what you are after.

Take three or four cloves of garlic — I say four, always four — and mince them very finely. Then crush that mince with a pinch of coarse salt under the flat of your knife, working it back and forth until it becomes almost a paste. This is how garlic dissolves into yogurt instead of floating through it. Fold it into the thick cold yogurt and taste — you will know immediately when it is alive.

Now bring the eggplant into the yogurt slowly, folding not beating — treat it like you are introducing two old friends who already know they will get along. Squeeze in your lemon juice and taste again. The acid should open everything up, and behind it you should still find the smoke sitting there quietly, waiting. Salt to your instinct. This is a dish that tells you when it is ready.

Spoon it onto a wide shallow plate and let it find its own shape — do not fuss with it. A thread of good olive oil if you like. Tear a generous handful of flat parsley over the top, chopped rough the way I chop everything, and finish with a pinch of red pepper flakes scattered across like an afterthought that was actually very deliberate. Let the plate rest a few minutes before it goes to the table. The flavours are still shaking hands.

Nutrition Insights

✓

Fat enhances Vitamin A absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin A.

Source: NIH ODS – Vitamin A fact sheet

✓

Fat enhances Vitamin E absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin E.

Source: NIH ODS – Vitamin E fact sheet

✓

Fat enhances Vitamin K absorption

This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin K.

Source: NIH ODS – Vitamin K fact sheet

✓

Protects folate

Vitamin C protects folate from oxidative degradation during digestion, preserving more of it for absorption.

Source: Linus Pauling Institute – Folate

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