I love this stuff, so I decided to try making it!!!
Turkish Eggplant Salad (Patlican Salatasi)
(Yields 6 Appetizer Portions)
1 large American eggplant or 5 Japanese eggplants
1 large ripe tomato, cut shallow X on bottom
1 onion, peeled & quartered
2 banana chili peppers (I used jarred, and I used 4, since they were small)
5 big cloves garlic, halved lengthwise
extra virgin olive oil (enough for drizzling, and the dressing which needed about 1/4 c)
1 tbsp fresh lemon juice
½ tsp smoked paprika
½ tsp ground cumin
Course sea salt and freshly cracked black pepper to taste
Pul biber to taste (this is red pepper flakes)
1 tsp mint flakes
2 tbsp flat-leaf parsley, chopped
Black olives to garnish
Preheat oven's broiler to 450F. Make ten ½-inch slits into eggplant and insert a garlic wedge into each slit. Put on roasting sheet and roast for about 40 minutes, remembering to turn every 10 minutes or so. Eggplant is cooked when the skins have collapsed and the flesh has softened. After about 20 minutes into cooking the eggplant, place the onion, tomato and chili peppers on the same cooking sheet and drizzle with a bit of olive oil and put back into the oven. Remember to keep an eye on it so the veggies don't burn.
While the veggies are roasting, make the dressing by whisking together all the spices with the lemon juice and olive oil in a salad bowl.
When all the veggies are done roasting (my onions took longet than the eggplant, so I took out the eggplant, and left the onion in), remove from oven and allow to cool. (I just put everything into my food processor. It was easier...)Remove eggplant stem and skin and cut the silky flesh into bite-size pieces. I like to pick the garlic cloves out of the eggplant and mince them up before tossing them into the bowl so that there is yummy garlic in every bite. Stem and peel the tomato and chili peppers as well and dice. Chop up onion and throw everything into the salad bowl.
Toss everything together and adjust seasoning. Serve hot or chilled with toasted wedges of pita bread.
Turkish Eggplant Salad (Patlican Salatasi)
(Yields 6 Appetizer Portions)
1 large American eggplant or 5 Japanese eggplants
1 large ripe tomato, cut shallow X on bottom
1 onion, peeled & quartered
2 banana chili peppers (I used jarred, and I used 4, since they were small)
5 big cloves garlic, halved lengthwise
extra virgin olive oil (enough for drizzling, and the dressing which needed about 1/4 c)
1 tbsp fresh lemon juice
½ tsp smoked paprika
½ tsp ground cumin
Course sea salt and freshly cracked black pepper to taste
Pul biber to taste (this is red pepper flakes)
1 tsp mint flakes
2 tbsp flat-leaf parsley, chopped
Black olives to garnish
Preheat oven's broiler to 450F. Make ten ½-inch slits into eggplant and insert a garlic wedge into each slit. Put on roasting sheet and roast for about 40 minutes, remembering to turn every 10 minutes or so. Eggplant is cooked when the skins have collapsed and the flesh has softened. After about 20 minutes into cooking the eggplant, place the onion, tomato and chili peppers on the same cooking sheet and drizzle with a bit of olive oil and put back into the oven. Remember to keep an eye on it so the veggies don't burn.
While the veggies are roasting, make the dressing by whisking together all the spices with the lemon juice and olive oil in a salad bowl.
When all the veggies are done roasting (my onions took longet than the eggplant, so I took out the eggplant, and left the onion in), remove from oven and allow to cool. (I just put everything into my food processor. It was easier...)Remove eggplant stem and skin and cut the silky flesh into bite-size pieces. I like to pick the garlic cloves out of the eggplant and mince them up before tossing them into the bowl so that there is yummy garlic in every bite. Stem and peel the tomato and chili peppers as well and dice. Chop up onion and throw everything into the salad bowl.
Toss everything together and adjust seasoning. Serve hot or chilled with toasted wedges of pita bread.
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