I first came across a version of this salad at a Turkish restaurant in Ottawa and I fell immediately in love with it. I think that was the precise moment when what would become a bit of an obsession with Turkey and its food started. That one dish was the one that fuelled my intense interest and years later I finally was able to travel and spend some time in Istanbul.
I cannot say enough about Istanbul. My daughter Julia and I spent only 6 days there as part of a longer European trip, but we both agreed that we could have easily spent a month there. Such a thrilling metropolis! It is huge! With a population of 17 million plus, it is a busy and exciting place. The confluence of cultures is exhilarating, it is the only country in the world that sits on the edge of Europe and Asia, and it is the most interesting place to explore. It is an ancient city that has had many names throughout history, from Byzantium to Constantinople to Istanbul. The architecture is just as fascinating as its history and the food is out of this world. The only thing I know is that I need to go back. One day, when the world settles down after Covid-19, I will go back and spend more time there, and travel around the country. All I want is to go there, explore, photograph, cook and eat!
Being at the edge of the Mediterranean, the food available in Turkey is bountiful and beautiful, and it shows up at the table as the most delicious mezes, kebabs, pilafs and pastries. Our favourite meals while there were the breakfasts, composed of LOTS of small plates, everything from fruit and conserves and the most delicious yogurt and cheese to eggs, tomatoes, peppers, cucumbers and olives. And the same happens at dinner time, when they present you with all these small plates ranging from the most delicious white anchovies called Hamsi to potato salads, stuffed vine leaves, burek and a great variety of eggplant dishes like this salad. Foodie paradise indeed!
I could go on and on and on, as Turkey is one of the most fascinating places I have visited. But for now, let’s get to the recipe. This is my version of the Patlican Salatasi (eggplant salad). As with many recipes, it can vary to your taste. The most important thing - if you can do this - is to char the eggplant, either on the stovetop (if you have a gas stove) or on the barbecue - to give it that smoky taste. Of course, if you don’t have this available, roasting the eggplant in a hot oven until it’s soft is perfectly acceptable. Then you add the freshest tomatoes, cucumbers, red onions and bell peppers and douse it with lemon juice and lots of olive oil. Salt to taste, add some fresh herbs and voilá! You have the most delicious eggplant salad!
Afiyet olsun, as they say in Turkey - Enjoy!
Patlican Salatasi
Charred Eggplant Salad
2 medium-large eggplants
1 large vine tomato, diced
1 red bell pepper, diced
1/3 cup diced red onion
1-2 Lebanese cucumbers, diced
Juice of 1 lemon (or more to taste)
1/2 cup extra virgin olive oil (or more to taste)
1/4 cup chopped mint
1/4 cup chopped flat leaf parsley
Sea salt to taste
Pita bread to serve
To char eggplant, place a rack over the flame on the stove and turn constantly until completely soft and charred, about 20 minutes. You can do this on the barbecue over medium high heat, and turn often, until soft and charred. If you’re doing this in the oven, puncture eggplants and place on tray and bake at 400°F for about 45 minutes, until completely soft.
Once eggplant is cooked, let it cool briefly and open it up. Scrape flesh off the skin and place on colander. Let it drain completely before proceeding with the recipe.
In a small bowl, place the diced onion. Add lemon juice and a pinch of salt and let sit for 10 minutes while you prep everything else. Chop the drained eggplant and place in a large bowl. Add diced tomatoes, bell peppers, cucumbers and herbs. Add red onion in its lemon juice and salt. Adjust seasonings and let salad rest for an hour before serving.
Enjoy with plenty of pita bread!
Makes about 4 cups.