Közlenmiş Patlıcan Mezesi

Tangy Roasted Eggplant Appetizer 

• 4 Slender Asian Eggplants
• 3 Gloves Garlic, crushed*
• 1 ½ T. Lemon Juice
• ¼ – ½ tsp. Salt
• 1/3 c. Olive Oil
• 1 T. Apple Cider Vinegar

* After using a knife to crush the Garlic finely, I add the Salt and use a mortar and pestle to create a grainy Garlic paste.

1. After washing Eggplants well, use a fork to poke holes to puncture the skin in several places on each fruit. (This will ensure that the Eggplant doesn’t explode with the high heat.)
2. Place Eggplants on wire oven rack, preheated at 400^o Bake for 15 minutes then use tongs to flip each fruit to the other side. Bake another 15 minutes.
3. Once Eggplants are completely tender and limp and the outside is starting to blacken, remove from oven. Place in a bowl and cover with plastic wrap. This will cause the fruit to steam so that it is easy to remove the skins. Let sit for 15 minutes.
4. Remove Eggplants from the bowl one at a time. Use a knife to slit the skin lengthwise (from tip to end). Use a spoon to gently scrape the soft fruit from the skin.
5. When all Eggplants are deskinned, dispose of skins and chop the Eggplant finely. Place in a bowl and set aside.
6. In a small bowl whisk together remaining ingredients well. Pour on top of mashed Eggplant and mix together well.
7. Place on a nice serving dish and garnish with Parsley or fresh greens.
8. Serve at room temperature or refrigerate to chill first. This appetizer is delicious with fresh Pide bread, veggie sticks, or eaten by the spoonful.

Roasted Eggplants ready to steam

Deskinning Eggplants

Chopping the Eggplant 

Crushing Garlic & Salt with the mortar & pestle

Ready to Serve