Patlıcan Salatası — Flame-Charred Eggplant Folded into Garlic Yogurt
This is the meze I make first, every time, before anything else hits the table. Whole eggplant held over open flame until the skin cracks black and the flesh inside goes soft as a secret — then folded into cool yogurt with raw garlic, lemon, good oil. It tastes like a meyhane smells: smoky, sharp, alive. You cannot rush it and you cannot fake it. #turkish #eggplant #meze #vegetarian #smoky #raki
20
min total
(Prep:
5
| Cook: 15)
4
servings
1
Nikos Galerakis
5 recipes
Eggplant, raw
1.0 eggplant, unpeeled (approx 1-1/4 lb)
Yogurt, NFS
1.0 1 cup
Garlic, raw
3.0 clove
Lemon juice, raw
2.0 fl oz
Olive oil
3.0 1 tablespoon
Salt, table
0.75 tsp
Pepper, banana, raw
0.25 gram
Parsley, raw
8.0 1 sprig
Nutrition Facts
Energy
775.1 kilocalorie
Protein
22.7 gram
Mufa 14:1
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.6 gram
Mufa 17:1
0.0 gram
Mufa 20:1
0.2 gram
Mufa 22:1 C
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
29.6 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Linoleic Acid (Omega-6)
0.0 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3 N-3
0.0 gram
Pufa 20:3 N-6
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
7.1 gram
Sfa 10:0
0.4 gram
Sfa 12:0
0.2 gram
Sfa 14:0
0.7 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.0 gram
Sfa 6:0
0.1 gram
Sfa 8:0
0.1 gram
Stearic Acid (C18:0)
1.7 gram
Tfa 16:1 T
0.0 gram
Tfa 18:2 T Not Further Defined
0.0 gram
Tfa 22:1 T
0.0 gram
Dietary Fiber
17.3 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
1.7 gram
Fructose
9.1 gram
Galactose
0.0 gram
Glucose
9.3 gram
Carotene, Alpha
0.1 microgram
Carotene, Beta
484.7 microgram
Choline
80.4 milligram
Folate (Vitamin B9)
494.6 microgram
Retinol
61.3 microgram
Vitamin A
231.8 microgram
Vitamin B-12
1.5 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.7 milligram
Vitamin B1 (Thiamin)
0.4 milligram
Vitamin B2 (Riboflavin)
0.8 milligram
Vitamin B3 (Niacin)
4.2 milligram
Vitamin B5 (Pantothenic Acid)
1.7 milligram
Vitamin C
51.8 milligram
Vitamin D
1.5 International Unit
Vitamin E
10.7 milligram
Vitamin K
161.7 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
415.0 milligram
Copper, Cu
0.5 milligram
Iron, Fe
2.4 milligram
Magnesium, Mg
118.6 milligram
Manganese, Mn
1.4 milligram
Phosphorus, P
463.6 milligram
Potassium, K
1838.1 milligram
Selenium, Se
18.7 microgram
Sodium, Na
1884.5 milligram
Zinc, Zn
2.6 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.5 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.4 gram
Ash
8.4 gram
Aspartic Acid
0.9 gram
Beta-sitosterol
0.0 milligram
Caffeine
0.0 milligram
Campesterol
0.0 milligram
Cholesterol
27.0 milligram
Cryptoxanthin, Beta
2.4 microgram
Cystine
0.0 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.1 gram
Glycine
0.2 gram
Histidine
0.1 gram
Isoleucine
0.3 gram
Leucine
0.4 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
652.7 microgram
Lycopene
0.0 microgram
Lysine
0.3 gram
Methionine
0.1 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
38.4 milligram
Proline
0.2 gram
Proximates
0.0 gram
Serine
0.2 gram
Stigmasterol
0.0 milligram
Theobromine
0.0 milligram
Threonine
0.2 gram
Tryptophan
0.1 gram
Tyrosine
0.2 gram
Valine
0.3 gram
Water
769.2 gram
0
Put the whole eggplant directly over a gas flame — burner, grill, whatever you have with actual fire — and turn it every minute or two with tongs or a long fork. The skin will blister, crack, blacken in patches. Good. That is exactly what you want. After 10 to 12 minutes the flesh inside will go completely soft, the eggplant will start to slump and collapse when you press it gently. You'll smell it — deep, smoky, almost sweet. Don't pull it off early. Let the char spread all the way around. The black skin is not a mistake, it is the whole reason you are doing this.
1
Set the charred eggplant on a plate and give it 2 minutes — just long enough that you don't burn your hands. Then split it open with a knife and scoop every bit of the soft smoky flesh into a bowl. Leave the blackened skin behind on the plate. Do not rinse the flesh, do not wash it, do not fuss with it. Those dark flecks clinging to the inside? That is flavour. Leave them.
2
Crush the garlic cloves flat with the side of your knife, then mince them fine and mash them into the yogurt until completely smooth — no chunks, no sharp raw pieces hiding in there. Add your salt now and stir it all together. The yogurt should be thick, cool, a little tangy. That is what will hold the smoke and the lemon in check.
3
Fold the eggplant into the garlic yogurt — not stirred, folded, gently, two or three slow turns. Let it stay a little streaky, a little marbled, uneven. That roughness is honest. Now pour in the lemon juice and fold again, just twice more. Taste it. It should hit you smoky first, then bright from the lemon, then the garlic comes in behind. If it tastes flat, a little more lemon. If it tastes sharp, a little more yogurt. Trust your mouth.
4
Spread it all into a wide shallow bowl — don't pile it, spread it, so the oil has somewhere to pool. Now pour olive oil across the top and I mean pour it, a real generous drizzle, not the nervous little drops of someone who is afraid of good oil. Crack black pepper lightly over the surface. Scatter fresh parsley across everything — green against pale purple, it is beautiful and it belongs there, this is not garnish, this is part of the dish. Serve at room temperature with warm bread, a cold glass, good company, and no hurry.
Nutrition Insights
✓
Fat enhances Vitamin A absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin A.
Source: NIH ODS – Vitamin A fact sheet
✓
Fat enhances Vitamin E absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin E.
Source: NIH ODS – Vitamin E fact sheet
✓
Fat enhances Vitamin K absorption
This recipe includes a fat source, which helps your body absorb the fat-soluble Vitamin K.
Source: NIH ODS – Vitamin K fact sheet
✓
Protects folate
Vitamin C protects folate from oxidative degradation during digestion, preserving more of it for absorption.
Source: Linus Pauling Institute – Folate
niedos_a@hotmail.com
Looks delicious 😋 If I don’t have an open flame, how can I give the eggplant a smoky flavor? Would using the oven’s grill setting work?
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