Equipment
* optional
Ingredients
Main
- 907 g eggplant
- 6 g salt
- 3 garlic, minced
- 30 ml lemon juice
- 45 ml olive oil
- 120 g plain whole yogurt
- 3 g dried mint, crumbled
Garnish
- 21 g pomegranate molasses
- 3 g fresh mint, chopped
- 3 g fresh parsley, chopped
- 1 g red pepper flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 113 kcal
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 346 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 392 mg
- Calcium
- 49 mg
- Iron
- 1.0 mg
- Magnesium
- 31 mg
- Phosphorus
- 53 mg
- Zinc
- 0.4 mg
- Vitamin A
- 14 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.9 mg
- Folate
- 34 mcg
- Water
- 141 g
Sources: USDA FoodData Central
Method
Char the whole eggplants over a direct gas flame, hot coals, or under a broiler at 230°C (450°F). Turn frequently until the skin is entirely blackened and the flesh feels soft.
Set the eggplants aside to cool completely before handling.
Slice the eggplants into quarters lengthwise and use a spoon to scoop the soft flesh away from the charred skin. Discard the skin.
Roughly chop the eggplant flesh with a knife or pulse briefly in a food processor until desired consistency is reached.
Place the eggplant in a fine-mesh sieve and allow it to sit to drain any excess liquid.
Combine the drained eggplant with salt, minced garlic, lemon juice, olive oil, yogurt, and dried mint in a mixing bowl. Stir thoroughly.
Let the mixture rest for 5 minutes. Taste and add more salt or lemon if desired.
Transfer to a bowl. Drizzle with pomegranate molasses and remaining olive oil. Top with fresh mint, parsley, and red pepper flakes.
Chef's Notes
- For the best smoky flavor, charring over a direct gas flame or charcoal is superior to the broiler.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Salad is thin or watery
Cause: Eggplant was not drained sufficiently after chopping.
Fix: Gently press the mixture in the sieve to extract more liquid before mixing with yogurt.
Prevention: Allow the chopped eggplant to drain in a sieve for at least 10-15 minutes.
Cultural Context
This dish is a variation of Turkish 'Patlıcan Salatası', often served as part of a meze spread.
