Patlican Salatasi - Turkish Herb and Eggplant Salad

 

     This salad was a delightful mix of warm and delicious eggplant with great spices and refreshing herbs. It made for a great lunch when eaten like a dip with flatbread. It was also great on toast topped with a fried egg for another lunch. 

Eggplant Herb Salad

1 large eggplant

3-4 Roma tomatoes, quartered 

1 jalapeno

1/4 c. olive oil

2 cloves garlic, minced fine

2 Tbsp. parsley, chopped

6 green onions, sliced

2 Tbsp. mint, chopped

1 tsp. lemon juice

1/4 tsp. sumac

2 tsp. pomegranate molasses

1 (scant) tsp. salt

black pepper to taste

Flatbread to serve

Heat the oven to 450*F. 

Slice the eggplant in quarters lengthwise. Place the eggplant, tomatoes, and jalapeno on a baking tray with sides. Toss with all of the olive oil and sprinkled with salt. Place the tray in the preheated oven and cook until the eggplant is golden and cooked through. Remove from the oven and set aside until it's cool enough to handle. 

Combine everything else in a bowl. 

Place the eggplant on a cutting board. Run a knife down the back of the eggplant scraping the roasted eggplant from the skin. Discard the skins. The skin of the tomatoes should come right off when you pick them up and discard the skins. 

Chop the eggplant, tomato, and jalapeno until mostly broken down. Add to the herb mixture in the bowl. Stir to combine. 

Serve with flatbread