Welcome back to Culinary Compass! As the summer heats up here in Izmir, we’re diving into one of the most beloved and refreshing dishes of Mediterranean cuisine: a light, traditional roasted eggplant salad (often called Patlıcan Salatası or a variation thereof).
This recipe focuses on maximizing flavor while keeping the meal incredibly light and healthy. We’ll show you the professional technique for perfectly roasting your eggplants—either on a grill pan or in the oven—and the essential tip for steaming them to ensure the skin practically falls off, preventing a messy kitchen.
From properly sautéing the aromatic vegetables (onions, peppers, tomato paste) to incorporating the fresh herbs and garlic at just the right time, this video provides a masterclass in achieving deep, complex flavors suitable for a gourmet palette. Whether you enjoy this as a healthy, vegetarian main dish or as a stunning side, you will be hooked after the first bite. Stay tuned until the end where we also demonstrate an optional, savory ground meat topping for those seeking extra protein.
Don’t forget to like, share, and leave a comment below telling us your favorite way to eat eggplant!
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## Full Recipe: Light Roasted Eggplant Salad (Patlıcan Salatası Style)
**INGREDIENTS:**
* 6-7 Globe or Italian Eggplants (approx. 1.5-2 kg)
* 1 Large Onion, diced
* 1 head Garlic, minced
* 2 Large Tomatoes, finely diced
* 6-7 Green Peppers, finely chopped
* 1 Red Bell Pepper (optional)
* 1/3 bunch Fresh Parsley, thinly sliced
* 1 generous tbsp Tomato Paste
* Olive Oil (approx. 1/2 shot glass / 2-3 tbsp)
* Salt (2 tsp total, divided)
* Black Pepper (1/2 tsp)
**OPTIONAL TOPPING (Meat Sauce):**
* 5 oz Ground Meat (Minced Beef)
* 1/4 cup Cooking Oil
**INSTRUCTIONS:**
1. **Roast Eggplants:** Prick the eggplants a few times with a knife. Grill them on a grill pan or roast them in the oven at 425°F (220°C), flipping occasionally until tender (approx. 15-20 minutes).
2. **Steam & Peel:** Transfer the hot roasted eggplants to a dish and cover immediately with an airtight bag or plastic wrap. This steam step allows the skins to peel off easily. Peel the eggplants and dice the flesh finely. Tilt the dish while resting/peeling to drain any bitter liquid.
3. **Sauté Aromatics:** In a large pan, heat the olive oil. Sauté the diced onions with 1 teaspoon of salt until golden brown (3-4 mins). Add the chopped peppers and sauté for 2-3 minutes.
4. **Cook Paste & Tomatoes:** Push the vegetables aside and cook the tomato paste in the center for 2-3 minutes to deepen its flavor. Add the diced tomatoes and stir everything together. Lower the heat and let simmer until the tomatoes soften.
5. **Add Garlic & Eggplant:** Add the minced garlic and cook for another 2-3 minutes. Stir in the diced, roasted eggplant. Add the remaining teaspoon of salt and the black pepper. Stir and mash lightly for 2-3 minutes until heated through.
6. **Rest & Serve:** Remove from heat, cover with a lid, and let rest to allow flavors to meld.
7. **Optional Meat Topping:** In a separate pan, brown the ground meat, breaking up clumps. Add cooking oil (and a splash of water if the meat is frozen/damp). Serve the eggplant salad topped with the savory ground meat.
Dining and Cooking