Manisa patlican pacarasi turns roasted eggplant, garlic, and olive oil into a cool smoky Aegean meze.
15 min prep 18 min cook 51 min rest
Keeps the screen on · step-by-step guide · built-in timer
Roast and peel the eggplants, then dress them without waiting so their color does not darken.
Coarsely chop the eggplant with a wooden knife and let the bitter liquid drain.
For the sauce, whisk the olive oil with lemon juice and salt so the eggplant flavor stays forward.
Fold the main ingredients with the sauce for 1 minute without crushing them, so the pieces do not fall apart.
Transfer the salad to a serving plate and bring it to the table while the sauce is still glossy.
💡 Tip: Leaving the eggplant in larger pieces instead of crushing it too much makes the pacara look more lively on the spoon.
🍽️ Serving suggestion: Serve the meze cool, drizzle olive oil on top, and offer bread with it.
~92
kcal calories
2
g protein
8
g carbs
6
g fat
12.2g
Sugar
10.3g
Fiber
298mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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