Patlican salatasi (Turkish aubergine dip)

    1 hour

    This simple dip is served all over Turkey. The basic recipe requires only four ingredients: aubergines, olive oil, lemon juice and salt. It can be spiced up with fresh coriander, ground cumin, garlic or cayenne, or mellowed with yoghurt.

    5 people made this

    Serves: 6 

    • 2 aubergines
    • 4 tablespoons extra-virgin olive oil
    • 1/2 lemon, juiced, more to taste
    • salt to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 250 C / Gas 9. Line a baking tray with aluminium foil and brush with olive oil.
    2. Wash the aubergines and pierce the skin a few times with a pointy knife. Place the aubergines on the baking tray and bake in the preheated oven until the flesh is soft and and the skin is wrinkled, about 45 minutes.
    3. Let cool, then remove the skins. Place the aubergines in a fine sieve and gently press down to remove as much liquid as possible. Chop the pulp with a knife and mash with a fork to remove more liquid.
    4. Mix the aubergine with olive oil, lemon juice and salt to taste.

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