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Patlıcan Salatası — Charred Eggplant with Yogurt and Garlic
This is one of the oldest things I make, and I never get tired of it. Every meyhane worth its salt has a version of this on the table before you've even ordered — eggplant blackened alive over fire, then folded into cold yogurt with garlic and oil until the smoke settles into something silky and bright. I make it all summer long, whenever I can get good fat eggplants and somebody brings a bottle of raki to the kitchen. #turkish #eggplant #meze #vegetarian #grilled #istanbul
40
min total
(Prep:
10
| Cook: 30)
4
servings
Nikos Galerakis
5 recipes
Eggplant, raw
1.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.0 1 cup
Garlic, raw
2.0 clove
Olive oil
2.0 1 tablespoon
Parsley, raw
0.25 1 cup
Spices, pepper, red or cayenne
0.25 tsp
Salt, table
1.0 tsp
Nutrition Facts
Energy
635.1 kilocalorie
Protein
22.6 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)
20.3 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)
3.0 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.3 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)
5.4 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
17.4 gram
Sucrose
1.4 gram
Fructose
8.4 gram
Glucose
8.7 gram
Carotene, Alpha
0.0 microgram
Carotene, Beta
935.3 microgram
Choline
77.7 milligram
Folate (Vitamin B9)
490.9 microgram
Retinol
61.3 microgram
Vitamin A
453.1 microgram
Vitamin B-12
1.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.7 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
0.8 milligram
Vitamin B3 (Niacin)
4.2 milligram
Vitamin B5 (Pantothenic Acid)
1.6 milligram
Vitamin C
36.7 milligram
Vitamin D
1.5 International Unit
Vitamin E
7.8 milligram
Vitamin K
273.2 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
416.5 milligram
Copper, Cu
0.5 milligram
Iron, Fe
2.7 milligram
Magnesium, Mg
118.3 milligram
Manganese, Mn
1.4 milligram
Phosphorus, P
459.4 milligram
Potassium, K
1810.5 milligram
Selenium, Se
18.2 microgram
Sodium, Na
2469.1 milligram
Zinc, Zn
2.6 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.5 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.4 gram
Ash
9.7 gram
Aspartic Acid
0.9 gram
Caffeine
0.0 milligram
Cholesterol
27.0 milligram
Cryptoxanthin, Beta
28.1 microgram
Cystine
0.0 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.1 gram
Glycine
0.2 gram
Histidine
0.1 gram
Isoleucine
0.3 gram
Leucine
0.4 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
1091.4 microgram
Lycopene
0.0 microgram
Lysine
0.3 gram
Methionine
0.1 gram
Phytosterols
38.7 milligram
Proline
0.2 gram
Proximates
0.0 gram
Serine
0.2 gram
Theobromine
0.0 milligram
Threonine
0.2 gram
Tryptophan
0.1 gram
Tyrosine
0.2 gram
Valine
0.3 gram
Water
717.1 gram
0
Hold the whole eggplant directly over an open flame — the gas burner, the grill grate, the charcoal if you are lucky enough to have it going. You want the skin to blacken and blister all the way around, the flesh inside to go completely soft and give way under your tongs. Turn it every minute or two. Give it 10 to 12 minutes. You will smell the smoke rising before you see it, and that smell is the whole point — that is the dish announcing itself. When the skin is fully charred and the eggplant feels like it has given up holding its shape, you are there.
1
Rest the hot eggplant on a board for 5 minutes until your hands can bear it. The skin should come away easily now — peel it back with your fingers, working gently, lifting it off in strips. Do not panic if a few dark bits cling to the flesh. Leave them. They are flavour, not a mistake. What you are after is the pale, steaming, collapsing interior.
2
Break the peeled eggplant apart with your hands into rough, generous pieces — not chopped, not minced, broken. Pour your yogurt into a wide bowl, lay the eggplant pieces over it, and fold the two together slowly. The eggplant will yield as you work, streaking the yogurt a soft ivory and releasing its smoky juice into the mix. Stop before it becomes uniform — you want texture, you want pieces, you want it to look like something made by a person and not a machine.
3
Pound your garlic with a good pinch of salt on the board until it becomes a smooth paste — use the flat of your knife, work it back and forth until it dissolves. Stir this through the eggplant and yogurt so it distributes evenly through the whole bowl. Add a tablespoon of olive oil and fold it in. Taste. Salt again if it needs it. The garlic should be present everywhere, not hiding in a corner.
4
Spoon the salata into a wide, shallow serving bowl. With the back of a spoon, press a small well into the centre and pour the remaining olive oil into it — let it pool there, do not stir it in. Dust a pinch of red pepper powder across the top, then tear a little fresh parsley over everything, not too much, just enough green to wake up the eye. Serve it at room temperature or cold, with plenty of bread, and let the table take care of the rest.
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