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Eggplant Salad with Sesame oil

Sample Dishes from Turkish Cuisine

Eggplant Salad with Sesame oil  (Tahinli Patlıcan Salatası )

Eggplant3 medium size600 gr
Garlic7 clove20 gr
Sesame oil1/3 cup65 gr
Lemon juice1/3 cup65 gr
Salt1 1/3 teaspoon8 gr
Parsley 1/4 bunch15 gr
Olive Oil2 tablespoon20 gr
Red pepper1/2 teaspoon1 gr


Cook uppeeled eggplant over high heat in a covered heavy skillet. Turn around occasionally until all sides are tender (Eggplant might be broiled in hot oven or barbecued over charcoal). Remove from heat; cool. Peel outer skin and chop fınely. Add a few drops of lemon juice to prevent darkening. Stir in tahin, remaining lemon juice and crushed garlic. Season with salt; mix well. Spoon in a serving dish. Combine oil and red pepper; stir. Sprinkle over eggplant. Garnish with parsley. Chill and serve.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy129 cal
Protein3,5 g
Fat10,3 g
Carbohydrates6,9 g
Calcium24 mg
Iron1,68 mg
Phosphorus24 mg
Zinc0 mg
Sodium537 mg
Vitamin A119 iu
Thiamine0,17 mg
Riboflavin0,07 mg
Niacin1,02 mg
Vitamin C12 mg
Cholesterol0 mg

Regional Characteristics:

The recipe is from the southern regions. However it is prepared in various parts of the country. In some areas, shredded turnip roots and lettuce are added. It is served as a side dish for lunch or supper as well as an appetizer.