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Aunt Hazel's Kitchen

Turkish Charred Aubergine Salad.

Smoky charred aubergines with garlic, lemon and olive oil — the essential Turkish summer meze.

Time
10 min prep + 30 min charring
Serves
4 as a meze
Season
Summer
Difficulty
Easy

The Story

The scent of charred aubergine is the essence of a Turkish summer. That blackened, crackling skin conceals silky, smoky flesh underneath. This salad is the most dependable guest at any summer table; all it needs alongside it is good bread.

Nothing else gives you the depth of flavour that charring does.

Instructions

5 Steps

  1. Char the aubergines directly over a flame (gas hob, barbecue or oven grill), turning until blackened all over.

  2. Transfer the hot aubergines to a bowl and cover; leave for 10 minutes — this steams them and makes peeling easy.

  3. Peel, remove the stalks. Place the flesh in a sieve and drain for 5 minutes.

  4. Roughly chop or tear the flesh; mix in the crushed garlic, olive oil, lemon juice, salt and pepper.

  5. Garnish with chopped parsley or thyme and serve.

Hazel's Note

Be fearless when charring — the skin must be completely black for the best flavour. Always drain the flesh properly or the salad will be watery. Charring the garlic cloves alongside the aubergines gives a sweeter, mellower garlic flavour.

Appetizers · Summer · Easy · patlıcan · meze · yaz · vegan · közleme

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