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Istanbul (Turkey)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
180kcal
3gProtein
12gCarbs
13gFat
6gFibre
200 gServing
* Per serving · 200 g. May vary.
Roasted Eggplant Salad
How to order / say it
Say it
Köz Patlıcan Salatası — [KOHZ paht-LEE-jan sah-lah-TAH-suh]
Order
I'd like the köz patlıcan salatası, please.
Locally
Köz patlıcan salatası alabilir miyim lütfen.
Say locally
Charred eggplants blended with olive oil and seasonings.
Why try it?
This dish exemplifies the influence of the Aegean and eastern Mediterranean climates on Turkish cuisine, showcasing the agricultural richness unique to the region and a classic example of Istanbul's love for mezze.
How it tastes
The dish offers a smoky and creamy flavor profile with tender eggplant enhanced by hints of citrusy and garlic notes. It’s smooth and satisfying, an ideal starter to awaken the taste buds with a trace of the charred aroma.
Origin & History — first documented: 1750
Originally developed as a Levantine dish, eggplant salads migrated across the Ottoman Empire, becoming prominent in Turkish cuisine by the 18th century. Its preparation in Istanbul took advantage of the locale’s abundant eggplant harvests and ever-present olive oil.
Recipe
Ingredients
- 🥕 500 g eggplants
- 🧄 10 g garlic
- 🫒 50 ml olive oil
- 🍋 30 ml lemon juice
- 🧂 5 g salt
- 🌿 10 g parsley
Method
- 1 Roast eggplants until charred and smoky on all sides.
- 2 Allow eggplants to cool, then peel and mash.
- 3 Mix with olive oil, lemon juice, minced garlic, and salt.
- 4 Garnish with chopped parsley before serving.
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