Ingredients & Substitutes

Instructions

1. 1

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing hot for even grilling.

2. 2

   Carefully place 2 large eggplants, 3 medium ripe tomatoes, and 2 green bell peppers directly onto the hot grill grates, turning them frequently with tongs until their skins are charred and blistered and the vegetables are tender, which typically takes about 15-20 minutes.

3. 3

   Once cooled enough to handle, peel the charred skins from the grilled eggplants, tomatoes, and bell peppers, then finely chop all the smoky vegetables and transfer them, along with any collected juices, to a large mixing bowl.

4. 4

   Finely mince 3 cloves of garlic, finely dice 1 large red onion, then chop 0.5 cup of fresh parsley and 0.25 cup of fresh mint, adding all these fresh ingredients to the bowl containing the chopped grilled vegetables.

5. 5

   Drizzle 0.25 cup of extra virgin olive oil and 2 tablespoons of fresh lemon juice over the vegetable mixture, then season with 1 teaspoon of ground sumac, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing gently until all components are well combined.

6. 6

   In a separate small bowl, combine 1 cup of plain full-fat yogurt with 1 minced clove of garlic and 1 tablespoon of chopped fresh mint, stirring until thoroughly blended and seasoning with 0.25 teaspoon of salt to taste.

7. 7

   Serve the Mangalda Közlenmiş Patlıcan Salatası chilled or at room temperature, presented with a generous dollop or swirl of the refreshing mint-garlic yogurt sauce on the side.