PATLICAN SALATASI (ROASTED EGGPLANT SALAD) – Food Connects People

Original name: Patlican Salatasi

Origin: Turkey, Greece, Armenia

Ingredients 2 big round eggplants 3 garlic cloves, smashed 3 medium-sized tomato, cut in cubes 2 spring onions, chopped 1 bunch of parsley, chopped 4 spoons extra virgin olive oil Juice of 1 lemon

Salt

Preparation
Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them on the barbecue until the skin is burned and they get soft. Then peel them, place in 2 cups of water with a few drops from the lemon juice (The rest will go directly into the salad). Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.

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