EASY FIRE-ROASTED EGGPLANT SALAD I TURKISH MEZE

Roasted Eggplant Salad (Közlenmiş Patlıcan Salatası)
A classic Turkish meze that captures autumn’s smoky abundance. Eggplant and red peppers are roasted (közleme), peeled, and dressed with garlic, vinegar, and olive oil.
In Turkish cuisine, the eggplant (patlıcan) takes on countless forms. In winter, it’s hollowed and dried (kuru patlıcan), sometimes fried and frozen, or even turned into rare gourmet sweets and jams. That’s why autumn isn’t only the season of harvest. It’s also the time to preserve. Today’s recipe celebrates that tradition with Roasted Eggplant & Pepper Salad, (Közlenmiş Patlıcan ve Biber Salatası), a smoky roasted eggplant and red pepper salad that doubles as a meze.
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Recipe for Roasted Eggplant Salad

INGREDIENTS:
2 eggplants, 10–12 red peppers
4–5 garlic cloves, 2 tsp salt
¼ cup grape vinegar, ½ cup olive oil
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DIRECTIONS:
Pierce and roast vegetables until soft.
Cover to sweat and peel skins.
Chop, mix with sauce, and serve warm or cold.
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