Smoky Eggplant Salad (Patlıcan Salatası) — Turkish charred eggplant with garlic and olive oil

• 800 geggplant (about 2 large eggplants)
• 45 mlextra-virgin olive oil (3 tbsp)
• 30 mllemon juice (2 tbsp, freshly squeezed)
• 12 ggarlic (about 3 medium cloves, finely grated)
• 4 gsalt (3/4 tsp fine salt)
• 2 gAleppo pepper (1 tsp, optional but traditional)
• 1 gground cumin (1/2 tsp, optional)
• 10 gflat-leaf parsley (about 1/2 bunch, finely chopped)

Instructions

1. 1

   Prepare the eggplants by rinsing and drying them well, then prick each one 8–10 times with a fork so steam can escape. Set them on a tray or plate so they are ready to go straight onto the heat source.

2. 2

   Char the eggplants over an open gas flame or hot grill set to high, turning every 2–3 minutes until the skins are fully blackened and the flesh collapses, about 18–22 minutes. If using an oven, place them under a hot broiler, turning twice, until deeply blistered and soft, about 22–25 minutes.

3. 3

   Transfer the hot eggplants to a bowl and cover tightly with a plate or lid for 10 minutes to steam. This loosens the skin and helps keep the flesh moist while preserving the smoky flavor.

4. 4

   Peel away the blackened skins and remove any long strips of tough seed core, then place the flesh in a colander to drain for 5 minutes. Chop the eggplant finely with a knife or mash it with a fork until it becomes a rustic, spoonable texture rather than a smooth purée.

5. 5

   In a mixing bowl, whisk the olive oil, lemon juice, grated garlic, salt, Aleppo pepper, and cumin until the salt dissolves. Add the chopped eggplant and fold thoroughly so the dressing coats every strand of flesh.

6. 6

   Stir in the chopped parsley and rest the salad for 10 minutes at room temperature so the garlic mellows and the flavors meld. Serve slightly cool or at room temperature, spreading it on a plate and drizzling with 5 ml more olive oil taken from the measured amount if desired.