Gluten-Free Turkish Eggplant Salad (Patlican Salatasi)

Ingredients

• 2 medium Eggplant
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 0.5 small Red onion
• 2 cloves Garlic
• 0.25 cup Fresh parsley
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your oven broiler to its highest setting (approximately 500°F / 260°C). Place the 2 medium eggplants, 1 medium red bell pepper, and 1 medium green bell pepper directly onto a large baking sheet.
2. 2Broil the vegetables for 15-20 minutes, turning them every 5-7 minutes with tongs, until their skins are completely blackened and blistered, and the vegetables feel very soft when gently squeezed. Carefully remove the baking sheet from the broiler.
3. 3Let the broiled eggplants and bell peppers cool on the baking sheet for at least 10 minutes, or until they are cool enough to handle comfortably. Once cooled, peel and discard the blackened skins from the 2 medium eggplants, 1 medium red bell pepper, and 1 medium green bell pepper. Remove and discard the seeds from the bell peppers.
4. 4Chop the peeled eggplant flesh and bell pepper flesh into small, approximately 1/4-inch (0.6 cm) pieces. Transfer all of the chopped vegetables to a large mixing bowl.
5. 5Finely chop the 0.5 small red onion and the 2 cloves garlic. Finely chop the 0.25 cup fresh parsley. Add the chopped red onion, garlic, and parsley to the large mixing bowl with the eggplant and bell peppers.
6. 6Add the 3 tablespoons olive oil and 2 tablespoons lemon juice to the bowl. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Mix all ingredients thoroughly with a spoon or spatula until well combined and evenly distributed. Serve immediately at room temperature, or cover and chill in the refrigerator for at least 30 minutes for enhanced flavor.

Related Guides