Turkish eggplant salad (yoğurtlu patlıcan salatası)
A few weeks ago I had a barbeque with my dear Turkish friend Büşra. She made a side dish that used to be one of my favourite things to eat in Turkey, but that I actually had forgotten about a little bit. Yoğurtlu patlıcan salatası or in English: Turkish eggplant salad. A salad made of roasted eggplant with yoghurt and olive oil. It is very simple to make. You just have to wait a bit, while the eggplants are grilling in the oven. The eggplant dip makes a perfect side dish for a barbeque, but it is also great for lunch on bread or as a snack to dip in with some bread or vegetables. It doesn’t look too great, but believe me, it is super tasty!
If you make this recipe for a BBQ, you can grill the eggplants on the barbeque. Otherwise, you can grill them in the oven.
What do you need (as a side dish for 4 persons)
- 2 eggplants*
- 100 ml lactose-free yoghurt (it is best to use a thicker kind of yoghurt)
- 2 tbsp olive oil
- 2 cloves of garlic (you will use this to make low FODMAP garlic oil)
- Pepper and salt
- A splash of lemon juice
- Some fresh mint
*Eggplants become high in FODMAPs at 180 g per portion. Therefore, I advise to stick to the serving size in this recipe and not eat more than 1/4th of the entire recipe at a time.
How to make the Turkish eggplant salad
- Preheat the oven to 200 degrees Celcius (390 F).
- Prick in the eggplants with a fork in several places and bake them for about 60-75 minutes until they have softened entirely on the inside.
- Make the garlic oil by heating two tablespoons of olive oil in a pan. Add the 2 cloves of garlic when the oil is hot and fry for a few minutes. Remove the cloves of garlic from the oil and leave the oil to cool a bit.
- Slice the eggplants open and scrape the insides out with a fork. Put this into a bowl.
- Add the yoghurt and the olive oil and stir everything together.
- Season the eggplant salad with pepper, salt, lemon juice and mint.
Afiyet olsun!
Will you let me know if you make my Turkish eggplant salad? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
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Turkish eggplant salad (yoğurtlu patlıcan salatası)
- Total Time: 1 hour 25 mins
- Servings: 4 1x
Description
A super simple, but very tasty recipe. Turkish eggplant salad (patlıcan salatası) with yoghurt. Low FODMAP, gluten-free and lactose-free.
Ingredients
- 2 eggplants*
- 100 ml lactose-free yoghurt (it is best to use a thicker kind of yoghurt)
- 2 tbsp olive oil
- 2 cloves of garlic (you will use this to make low FODMAP garlic oil)
- Pepper and salt
- A splash of lemon juice
- Some fresh mint
Instructions
- Preheat the oven to 200 degrees Celcius (390 F).
- Prick in the eggplants with a fork in several places and bake them for about 60-75 minutes until they have softened entirely on the inside.
- Make the garlic oil by heating two tablespoons of olive oil in a pan. Add the 2 cloves of garlic when the oil is hot and fry for a few minutes. Remove the cloves of garlic from the oil and leave the oil to cool a bit.
- Slice the eggplants open and scrape the insides out with a fork. Put this into a bowl.
- Add the yoghurt and the olive oil and stir everything together.
- Season the eggplant salad with pepper, salt, lemon juice and mint.
Notes
*Eggplants become high in FODMAPs at 180 g per portion. Therefore, I advise to stick to the serving size in this recipe and not eat more than 1/4th of the entire recipe at a time.
- Prep Time: 75 mins
- Cook Time: 10 mins