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Introduction
Patlıcan Salatası, or Turkish eggplant salad, has been a staple in Turkish cuisine for centuries. Originally created as a way to preserve the abundant summer eggplant harvest, this dish has evolved into a beloved meze (appetizer) found in homes and restaurants across Turkey. The combination of smoky eggplant and cool yogurt is not only delicious but also reflects the Turkish culinary tradition of balancing flavors and temperatures. In coastal regions, it's often enjoyed as a light lunch with a piece of crusty bread, while inland, it might accompany grilled meats as part of a larger feast. This healthy adaptation, with its emphasis on fresh dill and lighter yogurt dressing, offers a modern twist on the classic, making it a perfect addition to contemporary, health-conscious tables.
Ingredients
• 2 medium eggplants (about 1 pound each), sliced lengthwise into 1/2-inch thick planks
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup full-fat Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh dill, finely chopped, plus extra for garnish
• 1/4 cup fresh mint leaves, roughly torn
• 2 tablespoons pomegranate molasses
• 1/4 cup pomegranate seeds
• 2 tablespoons pine nuts, lightly toasted
Step 1:
Preheat your grill or grill pan over medium-high heat.
Step 2:
Brush the eggplant slices with olive oil and season with salt and pepper.
Step 3:
Grill the eggplant slices for 3-4 minutes per side, until tender and grill marks appear. Set aside to cool.
Step 4:
In a mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, and half of the chopped dill.
Step 5:
Arrange the grilled eggplant slices on a serving platter. Spread the yogurt mixture over the eggplant.
Step 6:
Sprinkle torn mint leaves, remaining dill, pomegranate seeds, and toasted pine nuts over the yogurt.
Step 7:
Drizzle pomegranate molasses over the top. Garnish with extra dill if desired.
Q: Can I make this recipe ahead of time?
A: You can grill the eggplant and prepare the yogurt mixture up to a day in advance. Assemble just before serving for the best texture.
Q: What can I use instead of pomegranate molasses?
A: A mixture of 2 tablespoons balsamic vinegar and 1 teaspoon honey can be used as a substitute.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free. Just ensure all your ingredients, especially the yogurt, are certified gluten-free if you have celiac disease.
• For a smoother texture, you can peel the eggplants before grilling, but leaving the skin on adds a rustic touch and extra nutrition.
• If pomegranate molasses is unavailable, you can substitute with a mixture of 2 tablespoons balsamic vinegar and 1 teaspoon honey.
• For a vegan version, use a plant-based yogurt alternative made from soy or coconut.
• This recipe contains dairy (yogurt) and tree nuts (pine nuts). Adjust or omit these ingredients for allergies or dietary restrictions.
• Choose firm, glossy eggplants with smooth skin for the best flavor and texture.
• If fresh pomegranate seeds are not in season, you can use dried cranberries as a substitute for a similar tart-sweet flavor and pop of color.
Serve immediately as a side dish or light main course. Can be enjoyed warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The yogurt topping may separate slightly, but can be stirred before serving.
Grill the eggplant and prepare the yogurt mixture simultaneously to save time. Toast the pine nuts while the eggplant is cooling.
- Don't overcook the eggplant - it should be tender but still hold its shape
- Pat the grilled eggplant dry with paper towels if it releases excess moisture
- Adjust the garlic and lemon juice in the yogurt mixture to taste
For a heartier meal, add grilled chicken or lamb. For a vegan version, substitute Greek yogurt with a cashew-based cream.
Pair with a crisp white wine like Turkish Narince or a light red like Pinot Noir. Serve alongside grilled pita bread or flatbread.
Best in summer when eggplants and fresh herbs are in season, but can be enjoyed year-round.
This recipe contains dairy (Greek yogurt) and tree nuts (pine nuts). It may contain traces of sesame if the pomegranate molasses is processed in a facility that also processes sesame.
