We char 2 large eggplants directly over the flame and peel off the skins. We chop them onto a plate. We crush 2 garlic cloves and add them in. We drizzle with olive oil. We sprinkle in 1/2 dessert spoon (about 1 tsp) of salt and add the juice of half a lemon. We mash and mix everything together. We place it on a serving plate and garnish with parsley.

About This Recipe

Eggplant is one of the summer vegetables. It requires approximately 6 months of care in order to bear fruit. This vegetable, which grows comfortably in warm regions with low rainfall, is vulnerable to harsh winter cold and frost. For this reason, weather conditions must always be taken into account when growing it. A temperature of 25–33°C (77–91°F) is sufficient for eggplant to grow well and produce large fruit. It thrives in sandy soils. The sharp cold of Turkey's Eastern Anatolia region, the extreme temperature swings of Central Anatolia, the heavy rainfall of the Black Sea region, and the scorching heat of Southeastern Anatolia are all unsuitable for eggplant cultivation. However, eggplant production can easily be carried out in the Mediterranean, Aegean, and Marmara regions of our country.

Its leaves are small, narrow, and thin. The leaf area and stem are green. It is a plant that produces purple fruit and generally blooms with 5 flowers. Some varieties of this plant, which has large spiny and coarse leaves, have a tougher structure to protect their fruit. The maximum length of the fruit is 30 cm (about 12 inches). Its weight generally ranges between 100 and 400 g (3.5–14 oz). If the weather conditions the vegetable needs during the growing season are not met, excessive fibering or woodiness occurs. For this reason, the growth of the vegetable should be carefully monitored. Generally around 30 fruits are harvested from a single plant.

Almost all of us love Eggplant Salad with Yogurt, but that's not our topic today :) Because we've prepared our Charred Eggplant Salad (Közde Patlıcan Salatası) recipe for you. Bon appétit in advance…