Turkish eggplant salad (yoğurtlu patlıcan salatası)

turkish eggplant salad - patlican salatasi - karlijnskitchen.com

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

  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.

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 - patlican salatasi - karlijnskitchen.com

Turkish eggplant salad (yoğurtlu patlıcan salatası)
 
Prep time
Cook time
Total time
 
A super simple, but very tasty recipe. Turkish eggplant salad (patlıcan salatası) with yoghurt. Low FODMAP, gluten-free and lactose-free.
Author:
Serves: 4
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
  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.
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 ¼th of the entire recipe at a time.
 

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