Smoky Aubergine Salad (Patlıcan Salatası)

Name: Smoky Aubergine Salad (Patlıcan Salatası)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Turkey
Ingredients: 3 medium aubergines, about 2 lb (900 g) total; 2 long green peppers, such as romano or Anaheim; 3 garlic cloves; 3 tbsp (45 ml) extra-virgin olive oil, plus more to serve; 1 tbsp (15 ml) lemon juice, or to taste; 1/2 tsp salt, plus more to taste; 1/4 tsp freshly ground black pepper; 2 tbsp finely chopped flat-leaf parsley

Patlıcan salatası Say it: pat-luh-JAHN sah-lah-tah-SUH

By the Passport Plate editors. Published November 8, 2026.

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Patlıcan salatası is Turkey's beloved smoky aubergine meze, made by charring whole aubergines and sweet green peppers over an open flame until the skins blacken and the flesh turns soft and sweet. The pulp is peeled, drained, roughly chopped and dressed with garlic, olive oil and lemon. It is eaten across the country in summer, at meyhane tables and family dinners, spread on bread or served beside grilled meat. Soft, smoky, faintly sweet and glossy with oil, it is simple food that depends entirely on good charring.

Smoky Aubergine Salad (Patlıcan Salatası)

Patlıcan salatası

Pronounced pat-luh-JAHN sah-lah-tah-SUH

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

3 medium aubergines, about 2 lb (900 g) total
2 long green peppers, such as romano or Anaheim
3 garlic cloves
3 tbsp (45 ml)45 ml (3 tbsp) extra-virgin olive oil, plus more to serve
1 tbsp (15 ml)15 ml (1 tbsp) lemon juice, or to taste
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper
2 tbsp finely chopped flat-leaf parsley

Method

Rinse and dry the aubergines. Set them directly over the flame of a gas burner (or on a hot grill or under a broiler), turning every few minutes, for 12 to 18 minutes, until the skin is blackened and blistered all over and the flesh has collapsed and feels soft when pressed.
Transfer the charred aubergines to a bowl, cover tightly with a plate or lid, and let them steam for 10 minutes; this loosens the skins and makes peeling easy.
While they steam, char the green peppers the same way for 6 to 8 minutes, until the skins blister and blacken in patches, then set them aside covered to soften.
Holding each aubergine by the stem, peel away the blackened skin under a thin stream of water or with your fingers, then discard the stem and any hard, seedy core. Put the flesh in a colander set over a bowl and let it drain for 15 minutes, pressing gently once or twice, so the salad does not turn watery.
Peel the peppers, discard the stems and seeds, and chop the flesh roughly.
Tip the drained aubergine onto a cutting board and chop it with a knife into a rough, pulpy mash — keep some texture rather than pureeing it.
Crush the garlic cloves with the salt to a paste, then whisk in the olive oil and lemon juice until lightly emulsified.
Fold the aubergine and peppers into the dressing with a fork, breaking up any large lumps. Taste and adjust salt and lemon; the salad should be glossy, smoky and bright.
Spread on a shallow plate, drizzle with a little more olive oil, scatter with parsley and black pepper, and serve at room temperature.

Regional variant: Yogurtlu Patlıcan Salatası (aubergine salad with yogurt)

Fold 1 cup (240 g) of thick strained yogurt (or Greek yogurt) into the chopped charred aubergine together with the crushed garlic, 2 tbsp olive oil and a squeeze of lemon, omitting most of the lemon from the dressing. Serve drizzled with olive oil and a pinch of mild red pepper flakes; it is creamier and tangier than the oil-only version.

Cook's notes

Charring over an open flame gives the essential smoky flavour; a grill or broiler works, but let the skins blacken properly rather than just softening.
Drain the peeled flesh well and chop by hand — a food processor turns it gluey and watery.
The salad tastes best at room temperature, not straight from the fridge, so take it out 20 minutes before serving.

Serve with

Part of a meze spread with warm pide or crusty bread, alongside grilled meat or fish, and a glass of rakı or ayran.

Make ahead and storage

Keeps covered in the fridge for up to 2 days; bring to room temperature and refresh with lemon juice and olive oil before serving.

Smoky Aubergine Salad (Patlıcan Salatası)