Smoky Eggplant Salad (Köz Patlıcan Salatası) — Charred eggplant with garlic and olive oil

• 900 gGlobe eggplant (about 3 medium)
• 45 mlExtra-virgin olive oil (plus 5 ml for finishing)
• 30 mlLemon juice (freshly squeezed)
• 12 gGarlic (about 3 cloves, finely grated)
• 150 gTomato (seeded and finely diced)
• 80 gGreen bell pepper (finely diced)
• 10 gFlat-leaf parsley (finely chopped)
• 6 gFine sea salt
• 2 tspAleppo pepper (or mild pul biber)
• 1 tspGround cumin (optional but traditional in many homes)

Instructions

1. 1

   Preheat a grill to high heat or set your oven broiler to its hottest setting. Pierce each eggplant 6–8 times with a fork so steam can escape, then place them directly over the flame or on a foil-lined tray under the broiler.

2. 2

   Char the eggplants until the skins are deeply blackened and the flesh is completely soft, turning them every 5 minutes for even roasting. On a grill this takes about 18–22 minutes; under a broiler it usually takes 22–28 minutes, and the eggplant should feel collapsed when pressed with tongs.

3. 3

   Transfer the hot eggplants to a bowl and cover tightly with a plate or plastic wrap for 10 minutes to steam. This loosens the skin and helps preserve the smoky aroma while making peeling much easier.

4. 4

   Peel off the charred skins and remove the stem ends, keeping as much of the smoky flesh as possible. Chop the eggplant flesh finely with a knife, then place it in a sieve and let it drain for 5 minutes so the salad stays rich rather than watery.

5. 5

   In a mixing bowl, combine the drained eggplant with garlic, lemon juice, salt, Aleppo pepper, and cumin. Stir for 30–45 seconds to emulsify the lemon and seasonings into the eggplant so the flavor is evenly distributed.

6. 6

   Fold in the diced tomato, green pepper, and parsley, then drizzle in 45 ml olive oil and mix gently until glossy. Rest the salad for 15 minutes at room temperature so the garlic mellows and the smoky eggplant absorbs the olive oil.

7. 7

   Taste and adjust with an additional 5 ml olive oil if you want a silkier finish, keeping the salt level consistent. Serve slightly chilled or at room temperature, spreading it on a plate so the smoky aroma opens up.