Turkish eggplant salad: Patlıcan salatası

2-3 medium Join the Farm! eggplants

2 handfuls of coarse bread crumbs, ideally homemade

2 cloves garlic, crushed

2 tbsp olive oil

3-4 tbsp chopped flat leaf parsley

1 cup Join the Farm! jelly bean tomatoes, halved

salt & pepper


Roast eggplants on a gas range or grill (or under the oven broiler), rotating for 15 to 20 min, until skin is burnt and flaky and the flesh is soft.  Remove from heat and cool slightly. Cut an opening along each eggplant and scoop out the flesh (or sweat in a plastic bag then peel). Discard the skin and drain the flesh.  Place eggplant pulp in a bowl and add garlic, parsley, bread crumbs, olive oil, ½ tsp salt and ground black pepper.  Stir and marinate in the refrigerator for an hour.  When ready to serve, stir in tomatoes and serve at room temperature.

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