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hasl0 Patlıcan Salata

(Charred Eggplant Salad)


  1. hasl1Pierce eggplant several times. Place them over the open flame of a stove top and char the skin on all sides, turning every 5 minutes.

  2. hasl2Cool slightly. Hold down from the stalks and peel the blackened skin completely. Do not wash the eggplant or you’ll loose the smoky taste.

  3. hasl3Chop the eggplant coarsely and discard the stalks.

  4. hasl4Transfer the chopped eggplant into a mixing bowl. Add olive oil, vinegar and salt. Mix together to combine.

  5. hasl5Add the onion, tomatoes and green chilies or green bell peppers.

  6. hasl6Stir gently. Refrigerate overnight and serve at room temperature.