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Salad Eggplant in Pata

Prep Time:

45 Minutes

Cook Time:

45 Minutes


4 Servings



About the Recipe

Roasted eggplant salad in pata - light, simple and delicious.


• 2 large eggplants

• Half a cup of pata

• 1 clove crushed garlic

• 6 tablespoons lemon juice (freshly squeezed)

• One third cup of water

• Salt (* about a quarter-third of a teaspoon)

• 2 tablespoons chopped parsley


Step 1 -

  1. Slightly perforate the eggplant with a fork in several areas.

  2. Preheat oven to 220 degrees and place the eggplant whole on the oven rack in the middle (it is recommended to put under a pan so as not to soil the oven from eggplant juices).

  3. Roast the two eggplants for 40-45 minutes until they are wrapped and shredded.

* Meanwhile, prepare the pata: Mix all the ingredients until a smooth mixture is obtained - raw pata, garlic, lemon juice, water, salt and parsley.

Step 2 -

  1. Once the eggplant is ready, carefully remove it from the oven and cool slightly. Cut the eggplant lengthwise, remove the eggplant flesh with a spoon and transfer to a bowl or deep plate.

  2. Chop with a knife and mash with a fork.

  3. Add the pata mixture and stir.

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