Hi friends! Today, I’m super excited to share a tasty Turkish dish that’s one of my favorites Közlenmiş Patlıcan, which means Roasted Aubergines. It’s a plant-based meze (a small side dish) that tastes amazing with bread, fresh veggies, or even just on its own. The aubergines (also called eggplants) are roasted until they’re soft on the inside and smoky on the outside. You can make this using a gas hob or in the oven both ways work great!
Method
Gas Hob Method
To cook the aubergines over a gas hob, begin by removing the metal ring from one of the burners. Carefully line the area around the burner with foil this helps keep your stovetop clean from the mess that can come from charring the vegetables. Be sure not to cover the actual burner or ignition point with the foil. Once it’s all in place, put the burner ring and plate back where they were.
Next, place a flameproof grilling rack, like the kind used for barbecues, directly over the burner. Turn the heat to medium. Place your whole aubergines on top of the rack, right above the flame. You want the skin to touch the flames so it gets charred and smoky. Use flameproof tongs to turn the aubergines every couple of minutes so each side gets cooked evenly. Keep roasting until the skin is fully blackened and blistered and the insides feel very soft when pressed with tongs this should take about 12 to 15 minutes. The more charred the skin, the smokier the taste!
Oven Method
If you don’t have a gas hob or prefer using the oven, it’s just as simple. First, preheat your oven to 180°C fan or 200°C regular. Take a shallow non-stick baking tray and place your aubergines on it whole no need to cut them. Place the tray on the middle rack of the oven. Bake the aubergines for 45 to 50 minutes, or until the skin becomes wrinkled and crispy, and the insides are completely soft. You can test this by pressing gently with a spoon or tongs. If they still feel firm, leave them in for a few more minutes.
Final Steps for Both Methods
Once your aubergines are roasted, whether on the hob or in the oven, allow them to cool for a few minutes. They will be very hot, and the steam inside can burn your fingers if you try to peel them too soon. Once cooled a bit, gently flake and peel off the blackened skin. It should come off easily if the aubergines are fully cooked. Remove the stalks at the top, then chop the soft flesh into tiny pieces. Place all the chopped aubergine into a mixing bowl or wide plate.
Now it’s time to add flavor. Pour 2 tablespoons of olive oil into a small frying pan and warm it over low to medium heat. Add the grated garlic and let it sizzle gently for just a few seconds don’t let it burn. Once the garlic is lightly golden and fragrant, pour the oil and garlic over the aubergine. Use a fork or spoon to mash everything together until it becomes soft and mushy, like a chunky spread. Add a pinch of sea salt and some black pepper to taste, and mix again.
Finally, transfer the dish to a serving plate. Drizzle a little more olive oil on top, sprinkle with chopped fresh parsley, a pinch of pul biber (Turkish chili flakes), and a handful of chopped walnuts. It’s now ready to enjoy!
Necessary Tools
- Gas hob OR oven
- Foil (if using a hob)
- Grilling rack (for hob method)
- Non-stick baking tray (for oven method)
- Flameproof tongs
- Frying pan
- Knife and cutting board
- Mixing bowl or plate
Roasted Aubergines (Közlenmiş Patlıcan)
Cuisine: IndianDifficulty: Easy4
servings10
minutes50
minutes1
hourIngredients
2 large aubergines (eggplants)
2 tbsp olive oil (plus a little extra for topping)
1 heaped tsp fresh garlic, finely grated
Sea salt flakes (to taste)
Black pepper (to taste)
Garnish:
Extra olive oil
Fresh flat-leaf parsley (chopped)
Pul biber (Turkish chili flakes)
Chopped walnuts
Directions
- Gas Hob Method: Take off the ring from one hob burner. Line the hob around it with foil (keep the ignition and burner open).
- Gas Hob Method: Place the ring and burner plate back, then set a BBQ-safe rack on top.
- Gas Hob Method: Turn the burner to medium heat. Put the aubergines directly on the rack so the flames touch their skin.
- Gas Hob Method: Use tongs to turn them now and then until the skin is fully charred and the inside is soft this takes about 12–15 minutes.
- Oven Method: Preheat the oven to 180°C fan / 200°C regular.
- Oven Method: Place aubergines on a non-stick baking tray.
- Oven Method: Bake for 45–50 minutes or until the skin is crispy and the inside is soft.
- Final Steps (Both Methods): Let the aubergines cool slightly.
- Final Steps (Both Methods): Peel off the skin and cut off the stalks.
- Final Steps (Both Methods): Chop the soft insides into small pieces and put them in a bowl.
- Final Steps (Both Methods): In a small frying pan, warm 2 tbsp of olive oil over low-medium heat.
- Final Steps (Both Methods): Add garlic and let it sizzle for a few seconds.
- Final Steps (Both Methods): Pour this garlic oil into the chopped aubergine and mash until smooth.
- Final Steps (Both Methods): Season with salt and pepper.
- Final Steps (Both Methods): Plate it up and sprinkle with olive oil, parsley, pul biber, and walnuts.
Notes
- If using the hob, don’t walk away turn the aubergines often or they’ll burn too much in one spot.
- Let them cool before peeling or you might burn your fingers.
- Don’t skip the garlic oil step it adds big flavor!
- If your aubergines aren’t soft all the way through, roast a little longer.
Serving Suggestions
- Spread it on warm bread like pita or flatbread.
- Scoop it with crunchy veggie sticks like carrots or cucumbers.
- Serve it as part of a meze plate with hummus, olives, and grilled peppers.
Fun Fact
In Turkish, “közlenmiş” means “charred over embers.” That’s how this dish gets its smoky flavor. It’s like a veggie version of roasting marshmallows charred on the outside, soft inside!
Conclusion
Roasted Smoky Aubergines are super simple but full of flavor. I love how this dish brings out the best in just a few ingredients. Whether you cook them on the stove or in the oven, you’ll end up with something warm, soft, and full of smoky goodness. Give it a try and enjoy every bite!
