Patlıcan salatası
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| Type | Salad |
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| Main ingredients | Eggplants |
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Many cuisines feature eggplant salads and appetizers.
Baba ghanoush (Arabic بابا غنوج bābā ghanūj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. In Ethiopia, this dish is commonly known as blagadoush.
Similar to baba ghanoush is another Levantine dish mutabbal (متبل lit. 'spiced'), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Mutabbal is sometimes said to be a spicier version of baba ghanoush.
In Turkey, a similar meze is called patlıcan salatası ("eggplant salad"). It is made with grilled mashed eggplant, olive oil, lemon juice and garlic; sometimes, tahini, chopped tomato and green pepper as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. The version with cut eggplants can be found in southern Turkey, especially in Antakya. In other varieties, called şakşuka or köpoğlu, roasted and chopped eggplants and peppers are served with garlic yogurt or tomato sauce. The latter is also a typical eggplant appetizer in Bulgaria, where it is called kyopolou. Hünkarbeğendi is another Turkish dish, which is a mutton or lamb (nowadays also veal) stew where the meat is served hot on a bed of eggplant purée. The purée also contains kaşar cheese, milk and flour.
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Wikipedia