Közde Patlican (Charcoal Grilled Eggplant) Rezept
Közde Patlican is a traditional Turkish dish featuring eggplants slow-charred over hot charcoal for a smoky flavor. The soft grilled eggplant flesh is peeled, seasoned, and served as a flavorful side or meze.
Zubereitungszeit gesamt
35 Min.
Vorbereitung
10 Min.
Kochen
25 Min.
Portionen
4
Zubereitung Közde Patlican (Charcoal Grilled Eggplant)
- 1
Prepare a hot charcoal grill for direct cooking.
- 2
Wash the eggplants and pat them dry.
- 3
Pierce the eggplants a few times with a fork to prevent bursting.
- 4
Place the eggplants directly on the hot charcoal grill.
- 5
Turn the eggplants every 5-7 minutes to cook evenly on all sides until the skin is charred and the flesh is very soft, about 20-25 minutes.
25 Min. - 6
Remove from the grill and let cool slightly.
5 Min. - 7
Once cool enough to handle, peel off the charred skin.
- 8
Chop or mash the grilled eggplant flesh according to preference.
- 9
Season the eggplant with salt, a drizzle of olive oil, and optionally finely chopped garlic and parsley.
- 10
Serve as a side dish or meze with fresh bread.
Nährwerttabelle
Schätzung basierend auf 4 Portionen Közde Patlican (Charcoal Grilled Eggplant)
% Tagesbedarf basiert auf 2.000 kcal Ernährung (EU-Referenzwerte). Quelle: Max Rubner-Institut (2025): BLS 4.0, Karlsruhe. DOI: 10.25826/Data20251217-134202-0
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