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turkse aubergine salade - patlican salatasi -

Turkish eggplant salad (yoğurtlu patlıcan salatası)

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  • Author: Karlijn
  • Total Time: 1 hour 25 mins
  • Servings: 4 1x


A super simple, but very tasty recipe. Turkish eggplant salad (patlıcan salatası) with yoghurt. Low FODMAP, gluten-free and lactose-free.


  • 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


  1. Preheat the oven to 200 degrees Celcius (390 F).
  2. 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.
  3. 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.
  4. Slice the eggplants open and scrape the insides out with a fork. Put this into a bowl.
  5. Add the yoghurt and the olive oil and stir everything together.
  6. Season the eggplant salad with pepper, salt, lemon juice and 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.

  • Prep Time: 75 mins
  • Cook Time: 10 mins