Vegan Patlıcan Salatası
Patlıcan Salatası is a beloved classic Turkish meze made from fire‑roasted eggplant, giving it a deep smoky flavour and soft, creamy texture. This fully vegan version uses only olive oil, fresh garlic, lemon juice, and ripe tomatoes — no dairy, mayonnaise, or animal products — resulting in a bright, tangy, and richly aromatic dish that tastes equally good warm or chilled.
Shared by clever
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 2 large globe eggplants (aubergines)
- 2–3 ripe tomatoes, finely diced
- 1 small red onion, very finely chopped
- 2–3 garlic cloves, minced or crushed
- 3–4 tbsp extra virgin olive oil
- 1–2 tbsp fresh lemon juice (adjust to taste)
- ½ tsp ground cumin
- Salt and freshly cracked black pepper
- Generous amount of fresh parsley, chopped for topping
- Optional: 1 tbsp pomegranate seeds or Aleppo pepper for garnish
👩🍳 Instructions
- 1
Roast the eggplant: Prick eggplants all over with a fork. Roast directly over a gas flame, on a barbecue, or under a very hot oven grill until the skin is charred black and the flesh is completely soft and collapsed (about 20–25 minutes).
- 2
Peel & drain: Let cool slightly, then peel off all the blackened skin. Chop the flesh roughly and place in a colander for 5–10 minutes to drain any bitter liquid.
- 3
Mix: Transfer the eggplant to a bowl. Add olive oil, lemon juice, garlic, cumin, salt, and pepper. Mash or mix well until smooth or slightly chunky, as you prefer.
- 4
Combine: Stir in the diced tomatoes and chopped onion — mix gently so they stay distinct.
- 5
Finish: Taste and adjust salt or lemon. Top generously with fresh parsley and drizzle with extra olive oil. Serve warm, at room temperature, or chilled.