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Name: Patlıcan Salatası — Charred Eggplant with Yogurt and Garlic
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant, raw; 1 1 cup Yogurt, NFS; 2 clove Garlic, raw; 2 1 tablespoon Olive oil; 0.25 1 cup Parsley, raw; 0.25 tsp Spices, pepper, red or cayenne; 1 tsp Salt, table

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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

Total Fat

36.2 gram

Monounsaturated Fat

20.9 gram

Mufa 16:1

0.4 gram

Mufa 20:1

0.1 gram

Mufa 22:1

0.0 gram

Oleic Acid (Omega-9)

20.3 gram

Polyunsaturated Fat

3.8 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

Pufa 18:2

3.0 gram

Pufa 18:3

0.3 gram

Pufa 18:4

0.0 gram

Pufa 20:4

0.0 gram

Pufa 22:5 N-3 (dpa)

0.0 gram

Saturated Fat

8.6 gram

Palmitic Acid (C16:0)

5.4 gram

Sfa 10:0

0.4 gram

Sfa 12:0

0.2 gram

Sfa 14:0

0.7 gram

Sfa 4:0

0.0 gram

Sfa 6:0

0.1 gram

Sfa 8:0

0.1 gram

Stearic Acid (C18:0)

1.4 gram

Trans Fat

0.0 gram

Carbohydrates

60.4 gram

Complex Carbohydrates

17.4 g

Dietary Fiber

17.4 gram

Total Sugars

39.3 gram

Disaccharides

1.4 g

Sucrose

1.4 gram

Monosaccharides

17.1 g

Fructose

8.4 gram

Glucose

8.7 gram

Vitamins

2346.4 mg

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

Minerals

5299.3 mg

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

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.

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.

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.

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.

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.

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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