Elevated Snacks · Turkish
Patlıcan Salatası
This eggplant dip carries a distinct smokiness from being charred, making it a vibrant addition to any mezze spread.
Why This Works
The direct flame charring process imparts a deep, authentic smokiness that you cannot replicate with an oven.
The Upgrade
Add a sprinkle of crushed walnuts for an earthy, crunchy texture that elevates the dip.
Chef's Secret
Michelin TechniqueIf you don't have a gas flame, broil the eggplants until blistered, then let them sweat in a covered bowl to make peeling easier.
Ingredients
Total time including resting: 40 min
Directions
Char the whole eggplants directly over a gas flame until the skin is black and the flesh is collapsing.
15 minCool slightly, then peel away the charred skin carefully to reveal the smoky flesh.
5 minMash the eggplant with a fork or knife until you reach a rustic, chunky consistency.
3 minMix in the garlic, lemon juice, olive oil, and salt, stirring until emulsified.
2 minFold in the fresh parsley to maintain a bright, fresh flavor.
1 minTransfer to a serving bowl and smooth the top with a spoon.
1 minChill briefly if desired, or serve warm with pita bread.
8 minWine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
The smoky, charred notes of the eggplant require a wine with bright acidity and stone fruit characteristics. A dry Riesling cuts through the oil and accentuates the eggplant’s natural sweetness.
Nutrition per Serving
140
calories
2g
protein
10g
carbs
11g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Warm Pita Triangles
Flash-heat pita bread in the oven until soft and warm to act as the perfect scoop for the smoky dip.
Ingredients
Directions
Preheat your oven to 350°F.
Lightly brush both sides of each pita with olive oil.
Stack the pitas and slice into 8 uniform triangles.
Arrange triangles in a single layer on a parchment-lined baking sheet.
Lightly dust with sea salt and oregano.
Bake for 5 to 7 minutes until fragrant and supple; serve immediately while warm.
Side Dish
Cucumber Spears
Crisp, cold cucumber sticks provide a refreshing, crunchy alternative to bread for dipping.
Ingredients
Directions
Trim ends from cucumbers and halve crosswise. Quarter each segment lengthwise into spears.
Remove seeds using a paring knife to ensure maximum crunch.
Place spears in a mixing bowl and toss with sea salt. Let rest for 5 minutes to draw out excess moisture.
Drain any liquid thoroughly and pat the spears dry with a clean kitchen towel.
Toss the spears with olive oil, lemon zest, and black pepper.
Arrange on a chilled platter and garnish with fresh dill immediately before serving.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Good, but mine came out slightly overdone — I'd shave a few minutes off.