17 January 2013

Thracian Style Aubergine (Eggplant) Salad

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When meze is the topic of a conversation everyone generally agrees on the yumminess of one dish: aubergine (eggplant) salad. Beware its taste can cause addiction. Although a scrumptious dish it is very difficult to assemble the balance ingredients. If you ask around people will say they cook it very often. We have tried many recipes but only one recipe has proven to be the "one", thanks to a little trip to Kirklareli in the Thracian region. This salad was served at a picnic with relatives and it was love at first sight. We immediately  asked for the recipe to share with you. Thank you very much Nurgül...


  • 5 slim medium sized aubergines (prefer slim ones to round ones as they have less seeds inside)
  • 5 green peppers
  • 2 medium sized tomates (skinned and chopped)
  • 4 spring onions (chopped)
  • 1 medium sized onion (finely chopped)
  • parsley leaves from 7 or 8 stems (finely chopped)
  • 4 cloves of garlic (finely chopped)
  • 3 table spoons of vinegar
  • 1 table spoon of lemon juice
  • 2 table spoons of olive oil
  • salt
  1. Grill the aubergines and peppers on a non-stick pan. If you have one a cast iron pan will also do. Cook all sides turning them over as they are cooked. Do not use any oil or fat. When they have all gone soft and the skin has started to peel off remove from the pan and peel off the outer skin. Then chop the peppers and aubergines up.
  2. Add the chopped tomatoes to the aubergines and peppers in a bowl.
  3. Before adding the onions salt the onions with 1 teaspoon of salt and rub the salt into the onions in a separate container until onions are soft. Then add to the main aubergine mixture.
  4. Add the chopped spring onions, garlic, parsley, vinegar, lemon juice, and olive oil and mix all together.
  5. Cover the mixture with a lid or some stretch film and put in the fridge before serving.
Don't ask, and I won't tell!

  • If you are having trouble grilling the aubergines and peppers try cooking them in the oven or wrapping them in aluminum foil. Remember you still have to turn them over to get all sides cooked.
  • Don't try to skin them when very hot. Have some patience. Leave to cool either in aluminum foil or in closed in a container with a lid. When left to their own will, you'll see they will get undressed with no resistance.
  • If you don't like the sour taste very much you can decrease the amount of vinegar.
  • If you add 3 or 4 tablespoons of plain yoghourt to the mixture you will get an aubergine salad with yoghourt. The taste of this dish is even more wonderful.
  • This dish is a one of many kinds of Turkish MEZE which are "Apéritif" dishes served with RAKI, a traditional Turkish alcoholic drink. This  aubergine salad will certainly make you crave for RAKI. If you have not tried this be sure that where there is meze there goes RAKI. Now it is not so difficult to find international alcoholic beverages on the web. If you do find and try please do learn how to drink it first. Do not just pour it in a glass and do bottoms up! Use thin tall glassware, dilute the drink by adding half a glass of RAKI and the same amount of water. Also serve a seperate glass of water. This is a strong drink and should be served with MEZEs, don't forget! Once you try, it will be your favourite.