Monday, April 12, 2010

Patlican Salatasi - Aubergine/Eggplant Dip

Its a Turkish Meze and is very refreshing on the palette with a unique combo of Auberginen with garlic A very good substitute for raita (Yogurt Dip).

Egg plant - 1 big size
Yogurt - 500 gms
Olive oil -2 tbsp
garlic - 2 pods, crushed
salt to taste
pepper powder

1. Wash and cut the egg plant into small cubes.

2. Cook them in water until soft.
3. Drain and squeeze out the excess water.
4. Mash the cooked egg plant with a fork.

5. In a bowl, Combine Yogurt, mashed egg plant, crushed garlic, olive oil ,salt and pepper.

1. Serve it with rice or Bulgur Pilavi.
 2. To get the best flavor, the eggplants could be cooked on a fire or a grill.

This recipe goes to the event Dish it out by Vardhini, guest hosted by Sangee Vijay of Spicy Treats


  1. This looks delicious. is this a mezze or a main dish when paired with a bulgur pilaf? Thank you for participating in AWED Turkey. :)

  2. wow. this looks wonderful dear.. will try it this weekend.

  3. wow...this looks delicious, never tried eggplant this way...really this is great with rotis, thanks for the recipe will try it sometime..
    thanks for linking it to the event..
    Spicy Treats
    OnGoing Event ~ Dish It Out-Brinjal n Garlic

  4. Delicious! I made the dip, but subsitute the aubergine with potatoes, chopped lettuce and spring onions. My dad likes the dip to be sourish, so we add about 3 tablespoon of lemon juice. I'm chilling the salad right now and waiting patiently for about 15 minutes. Thanks!


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