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Patlıcan Salatası
This is the dish I make first when the coals are hot and the evening is just beginning — the eggplant goes straight into the flame, black and blistered, and what comes out of that char is something smoky and cool and a little wild at the same time. It is meyhane food in its soul: honest, bright with lemon, sharp with raw garlic, meant to be pushed around a plate with bread while the raki is still cold. I have made this a thousand times and I still lean over the bowl to smell it when the yogurt meets the warm flesh. #turkish #eggplant #meze #vegetarian #grilled #meyhane
25
min total
(Prep:
10
| Cook: 15)
4
servings
1
Nikos Galerakis
5 recipes
Eggplant, raw
2.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.0 1 cup
Garlic, raw
3.0 cloves
Lemon, raw
0.5 1 fruit
Olive oil
2.0 1 tablespoon
Parsley, raw
0.25 1 cup
Salt, table
1.0 tsp
Spices, pepper, red or cayenne
0.25 tsp
Nutrition Facts
Energy
812.8 kilocalorie
Protein
29.7 gram
Palmitoleic acid (C16:1, Omega-7)
0.4 gram
Gondoic acid (C20:1, Omega-9)
0.1 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
20.4 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)
3.5 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.4 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
5.5 gram
Capric acid (C10:0)
0.4 gram
Lauric acid (C12:0)
0.2 gram
Myristic acid (C14:0)
0.7 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.1 gram
Caprylic acid (C8:0)
0.1 gram
Stearic acid (C18:0)
1.4 gram
Trans Fat
0.0 gram
Dietary Fiber
35.2 gram
Sucrose
2.8 gram
Fructose
16.9 gram
Glucose
17.3 gram
Carotene, Alpha
0.3 microgram
Carotene, Beta
1014.0 microgram
Choline
122.0 milligram
Folate (Vitamin B9)
865.1 microgram
Retinol
61.3 microgram
Vitamin A
586.8 International Unit
Vitamin B-12
1.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
1.4 milligram
Vitamin B1 (Thiamin)
0.6 milligram
Vitamin B2 (Riboflavin)
1.0 milligram
Vitamin B3 (Niacin)
8.0 milligram
Vitamin B5 (Pantothenic Acid)
3.2 milligram
Vitamin C
72.5 milligram
Vitamin D
1.5 microgram
Vitamin E
9.5 milligram
Vitamin K
292.7 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
512.2 milligram
Copper, Cu
1.1 milligram
Iron, Fe
4.5 milligram
Magnesium, Mg
202.9 milligram
Manganese, Mn
3.0 milligram
Phosphorus, P
628.3 milligram
Potassium, K
3194.4 milligram
Selenium, Se
23.0 microgram
Sodium, Na
2484.3 milligram
Zinc, Zn
3.8 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.8 gram
Ash
13.7 gram
Aspartic Acid
1.9 gram
Caffeine
0.0 milligram
Cholesterol
27.0 milligram
Cryptoxanthin, Beta
34.6 microgram
Cystine
0.1 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
2.3 gram
Glycine
0.5 gram
Histidine
0.3 gram
Isoleucine
0.6 gram
Leucine
0.8 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
1295.7 microgram
Lycopene
0.0 microgram
Lysine
0.6 gram
Methionine
0.1 gram
Phytosterols
77.1 milligram
Proline
0.5 gram
Proximates
0.0 gram
Serine
0.5 gram
Theobromine
0.0 milligram
Threonine
0.4 gram
Tryptophan
0.1 gram
Tyrosine
0.3 gram
Valine
0.7 gram
Water
1264.1 gram
0
Your eggplant needs fire — gas flame, grill grate, screaming hot broiler, all of these work. Set it directly on the heat and let it burn, turning every few minutes, until the skin is truly black and blistered on every side and the kitchen smells like a wood fire. Twelve to fifteen minutes. You will know it is ready when a knife slides through with no resistance at all, like cutting through butter. If all you have is a cast-iron skillet, get it ripping hot and turn the eggplant often — it will get there.
1
Pull the eggplants onto a board and give them two or three minutes, just enough so you can handle them without burning your fingers. Slit the skin open and scoop the pale, creamy flesh into a bowl, leaving every bit of blackened skin behind. Do not rinse it — not for a second — or you will wash that smoke right down the drain, and the smoke is the whole point.
2
While the flesh is still warm and steaming, spoon in the yogurt and crush the raw garlic straight into the bowl — no cooking, no roasting, raw garlic is the move here and there is no substitute. Fold it together gently with a spoon, keeping the eggplant in soft loose pieces, not a paste, never a paste. Season with salt and a pinch of red pepper, then squeeze in lemon — about half a lemon for four people — and taste it. You want it bright and a little sharp, alive on the tongue.
3
Pour it into a shallow bowl, not piled high but spread out so there is surface to dress. Drizzle a thin ribbon of good olive oil across the top — this is not decoration, it is flavor — and scatter torn parsley leaves generously over everything. Taste one more time for salt and lemon. Then let it sit for five minutes before it goes to the table. It gets better as it cools and the flavors find each other.
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