Tahinli Patlican Salatasi (Eggplant Salad with Sesame Oil)


  • 3 medium size Eggplant (600 gram)
  • 7 cloves Garlic (20 gram)
  • 1/3 cup Sesame oil (65 gram)
  • 1/3 cup Lemon juice (65 gram)
  • 1/3 teaspoon Salt (8 gram)
  • 1/4 bunch Parsley (15 gram)
  • 2 tablespoons Olive oil (20 gram)
  • 1/2 teaspoon Ground red chili (1 gram)


Cook unpeeled eggplant over high heat in a covered heavy skillet. Turn around occasionally until all sides are tender (Eggplant might be broiled in hot oven or barbecued over charcoal). Remove from heat; cool. Peel outer skin and chop finely. Add a few drops of lemon juice to prevent darkening. Stir in tahin , remaining lemon juice. and crushed garlic. Season with salt; mix well. Spoon in a serving dish. Combine oil and red pepper; stir. Sprinkle over eggplant. Garnish with parsley. Chill and serve.

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