This is a wonderful, refreshing salad from southern Turkey, Antakya, and one of my favorites, featuring Turkey’s beloved eggplant “patlican”. Traditionally, the eggplant here is cooked over an open fire. This dish can be served as part of a “mezze” – appetizer- or can accompany grilled meats. <br />When I made the pastry with smoked eggplants the other day, I grilled two extra eggplants to make these salads. It is packed with flavor; a very welcome mezze for warm summer days. The dried mint really adds a wonderful flavor to the salads, most refreshing.

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