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Eggplant Salad

Sample Dishes from Turkish Cuisine

Eggplant Salad (Patlıcan Salatası)

Eggplant3 medium size600 gr
Onion1 large size100 gr
Olive Oil1/2 cup100 gr
Garlic2 clove6 gr
Tomatoe4 small size400 gr
Green Pepper5 large size100 gr
Parsley 1/3 bunch20 gr
Lemon juice3 tablespoon30 gr
Salt1 2/3 teaspoon10 gr
Black Pepper1/2 teaspoon1 gr
Red pepper1/2 teaspoon1 gr


Cook eggplants as instructed in "Tahinli Patlıcan Salatası" (Eggplant Sauce with Tahin). Remove from heat; cool. Peel outer skin of eggplant. Remove stems and mince. Set aside. Saute fınely chopped onion in olive oil for 4-5 minutes in a covered saucepan, stirnng occasionally. Add minced eggplant; mix well. Saute for 1-2 minutes. Remove from heat. Keep covered. Remove stems and seeds of peppers. Cut into thin ıings or dice. Cut tomatoes into cubes. Mince parsley and garlic. Stir all vegetables in eggplant; mix well. Add lemon juice, salt and spices; blend thoroughly. Place in a serving dish. Garnish with parsley. Serve warm or cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy195 cal
Protein2,3 g
Fat17,1 g
Carbohydrates10,6 g
Calcium28 mg
Iron1,33 mg
Phosphorus52 mg
Zinc1 mg
Sodium660 mg
Vitamin A820 iu
Thiamine0,10 mg
Riboflavin0,09 mg
Niacin1,11 mg
Vitamin C43 mg
Cholesterol0 mg

Regional Characteristics:

It is often prepared in Marmara Region. In Gaziantep province barbecued or broiled eggplant is minced and used as fılling in "Lahmacun". This plain eggplant purı is called "Söyürme". Yogurt or diced tomatoes, peppers, onions are added to eggplant purı and served as a side dish. Vinegar is substituted for lemon juice in the above recipe.