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Patlıcan Salatası — Charred Eggplant Folded into Yogurt
This is the dish I make when the night is long and the table needs anchoring. We burn the eggplant black over flame — not by accident, on purpose — because all the flavor lives in that char, in that smoke that seeps into the soft flesh underneath. In every meyhane in Istanbul, a bowl like this arrives early, glistening with olive oil, and it disappears before anyone has even sat down properly. #turkish #eggplant #yogurt #meze #vegetarian #mezze
25
min total
(Prep:
10
| Cook: 15)
4
servings
Nikos Galerakis
5 recipes
Eggplant, raw
2.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.5 1 cup
Garlic, raw
3.0 clove
Lemon juice, raw
1.5 fl oz
Olive oil
3.0 1 tablespoon
Parsley, raw
0.25 1 cup
Salt, table
0.75 tsp
Red pepper, cooked, as ingredient
0.25 gram
Nutrition Facts
Energy
1026.4 kilocalorie
Protein
36.4 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.6 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.2 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
30.4 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
8.1 gram
Capric acid (C10:0)
0.6 gram
Lauric acid (C12:0)
0.3 gram
Myristic acid (C14:0)
1.0 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.0 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.1 gram
Caproic acid (C6:0)
0.1 gram
Caprylic acid (C8:0)
0.2 gram
Stearic acid (C18:0)
2.1 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
34.1 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
3.0 gram
Fructose
17.4 gram
Galactose
0.0 gram
Glucose
17.8 gram
Carotene, Alpha
0.1 microgram
Carotene, Beta
919.7 microgram
Choline
136.5 milligram
Folate (Vitamin B9)
908.5 microgram
Retinol
91.9 microgram
Vitamin A
422.0 International Unit
Vitamin B-12
2.3 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.2 milligram
Vitamin B1 (Thiamin)
0.6 milligram
Vitamin B2 (Riboflavin)
1.2 milligram
Vitamin B3 (Niacin)
8.0 milligram
Vitamin B5 (Pantothenic Acid)
3.2 milligram
Vitamin C
68.6 milligram
Vitamin D
2.2 microgram
Vitamin E
12.4 milligram
Vitamin K
295.8 microgram
Calcium, Ca
639.7 milligram
Copper, Cu
1.0 milligram
Iron, Fe
4.1 milligram
Magnesium, Mg
213.8 milligram
Manganese, Mn
2.7 milligram
Phosphorus, P
752.3 milligram
Potassium, K
3335.3 milligram
Selenium, Se
28.2 microgram
Sodium, Na
1959.2 milligram
Zinc, Zn
4.3 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.7 gram
Ash
12.0 gram
Aspartic Acid
1.8 gram
Caffeine
0.0 milligram
Cholesterol
40.4 milligram
Cryptoxanthin, Beta
3.1 microgram
Cystine
0.1 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
2.1 gram
Glycine
0.5 gram
Histidine
0.3 gram
Isoleucine
0.5 gram
Leucine
0.7 gram
Lutein + Zeaxanthin
1237.0 microgram
Lycopene
0.0 microgram
Lysine
0.5 gram
Methionine
0.1 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
76.7 milligram
Proline
0.5 gram
Serine
0.5 gram
Theobromine
0.0 milligram
Threonine
0.4 gram
Tryptophan
0.1 gram
Tyrosine
0.3 gram
Valine
0.6 gram
Water
1364.3 gram
0
Lay your eggplants directly on the gas flame or over hot charcoal — and if you only have a broiler, fine, use it, but get it screaming hot first. Turn them with tongs, keep turning, let the skin go black and blistered all over. Eight, ten minutes. It should look like something went wrong. When the flesh gives under your finger like a ripe fruit, you are there.
1
Pull them off the heat and set them on a plate to rest — five minutes, no more. Keep them warm. Do not put them in the refrigerator; you will lose the steam, the softness, everything that makes this alive.
2
Split each eggplant open and scoop the flesh out with a spoon, working carefully to leave the black skin behind. You want the smoke that has traveled into the meat — you do not want the bitterness of the burnt skin itself. Discard the skin without sentiment.
3
Take a fork and mash the warm flesh roughly, pulling it apart into long strings. Ugly is correct here. Mince your garlic very fine and work it in along with half the lemon juice, then leave it alone for a minute — let the garlic breathe, let the acid open everything up.
4
Spoon your yogurt into a wide, shallow bowl and make a loose well in the center. Pour the eggplant into that well. Now swirl it — not folded smooth, not blended, just swirled so you see both things at once. Taste it. Add more lemon if it needs lifting, salt if it needs grounding, a small pinch of red pepper because it always does. Then pour olive oil over the top the way you mean it.
5
Scatter fresh parsley across everything and bring it to the table at room temperature or still slightly warm, with bread that can do the work of a spoon. This is not a dish for later. Eat it now, with people around you, with a glass of raki going cold in someone's hand.
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