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Smoked Eggplant Salad- serve in a brown bowl
Olivia

Smoked Eggplant Salad (Patlıcan Salatası)

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Smoked eggplant salad with parsley, with optional creamy yogurt version for a balanced plant-forward dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Turkish
Calories: 140
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 eggplants
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • ½ cup yogurt optional for creamy version
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Salad Bowl Set
Salad Bowl Set
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05/27/2026 10:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Roast or grill eggplants until skin is charred and flesh is soft.
  2. Let eggplants cool slightly.
  3. Peel off the skin and discard.
  4. Chop or mash the eggplant flesh.
  5. Place in a bowl.
  6. Add olive oil, garlic, and lemon juice.
  7. Season with salt and black pepper.
  8. For creamy version, mix in yogurt until smooth.
  9. Stir gently to combine.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 140kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 20mgPotassium: 590mgFiber: 7gSugar: 10gVitamin A: 252IUVitamin C: 10mgCalcium: 62mgIron: 1mg

Notes

Skip yogurt for a lighter, traditional version.
Add yogurt for a creamy white texture.
Serve chilled or at room temperature.

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