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Smoky aubergine salad

Serves 6From: Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)

Ingredients

  • 1,500 gEggplant
  • 72 gLemon juice
  • 137 gOlive oil
  • 5 gSalt

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Eggplant88%
  2. Olive oil8%
  3. Lemon juice 4%
  4. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Char the aubergines over embers or on a low flame, turning them, until they are very soft.

  2. Peel them while still hot, holding each by the stem. Cut off the stems, remove the very seedy parts and put the flesh in a deep bowl.

  3. Add the lemon juice, olive oil and salt little by little, tasting as you go. Mash with a fork into a purée and leave to cool.

Where this recipe comes from

From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.

Last changed: November 1, 2026

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