Several years ago, when my husband Ed and I were in Istanbul, our guide took us to lunch so we could sample some Turkish specialties. It was a life-changing day.
I still remember the moment when the first dish came to our table. I can still feel my heart beating, feel the tears welling in my eyes, picture myself at age 7 or so, transported back to my grandma’s house. Before me was the Romanian eggplant salad she made every week when we visited, a dish I hadn’t tasted since she died, decades before.
I hated that dish when I was a kid. All the grandchildren did. We giggled at the color and the viscous, phlegm-like texture. We made faces and behaved the way children behave when they don’t like something. (Historically, disdain for eggplant runs much deeper than bitter flesh. Read more about the Jewish history of eggplant here.)
Here I was, faced with a dish I didn’t like and, while it brought back wonderful memories of my grandmother, it wasn’t something I was eager to try. I did, of course, and fell in love with what our guide called “patlijan”, which I had always known as “potlagela.”
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I’ve been making it ever since, often, and always when the cousins come – because they love it now, too.
My grandma roasted her eggplant right on top of a gas burner; although that method gives the eggplant a fabulous smoky taste, I prefer the oven (it’s less messy!) but sometimes use my outdoor grill.
Roasting eggplant whole means you can’t salt and sweat the flesh, but because of the other ingredients, this salad is never bitter. If I can find Asian eggplants, which are lighter in color and/or striped, I use those because they tend to be sweeter.
Occasionally my grandmother would add chopped tomatoes and/or cut up roasted red peppers; she always added an onion, I often switch to scallions; she used soy bean oil, I prefer olive oil. It’s all good.
Potlagela is an ideal snack for outdoor summer eating. It’s perfect for a Rosh Hashanah nosh. It’s a good first bite after a Yom Kippur fast. It’s a nice New Year’s Eve nibble.
Note: Store potlagela in an airtight container in the refrigerator for up to a week.
Potlagela recipe
Potlagela is an ideal snack for outdoor summer eating.
- Total Time: 30 minutes
- Yield: Serves 4-6
Ingredients
- 1 large eggplant
- olive oil
- 1–2 medium scallions or one shallot or small onion, chopped
- 1 clove garlic, finely chopped
- 1 tomato, chopped (optional)
- ½ cup chopped roasted bell pepper (optional)
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- salt and freshly ground black pepper, to taste
- 2–3 Tbsp parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Wash the surface of the eggplant, then wipe it dry. Coat the surface with a thin film of olive oil. Prick the skin in a few places with the tines of a fork. Place the eggplant on a baking sheet and roast for about 25 minutes, turning the eggplant once or twice during the cooking. (You can also cook the eggplant atop a gas burner or on an outdoor grill.)
- Remove the eggplant from the oven. When the eggplant is cool enough to handle, discard the skin and stem, and place the flesh in a bowl. Mash the eggplant with the back of a fork.
- Add the scallion, garlic, optional tomato and/or bell pepper and olive oil, and mix the ingredients to distribute them evenly. Add the lemon juice and mix again. Season to taste with salt and pepper; sprinkle with some parsley, mix until combined.
Notes
Store potlagela in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mizrahi
My grandma was also from Romania, and she made “potlagela”, especially in summer. She served it with crackers as an appetizer. Her version didn’t include tomatoes or peppers, and as I recall, it had a slightly bitter taste. As a kid, I objected to the stringy texture, but as an adult, I enjoy it!
My grandma didnt always add tomatoes or peppers. Sometimes just onion. Its a forgiving dish!
My family is also from Romania. My mom roasted the eggplant on top of a stove till it was soft and mushy inside. After it cooled, she peeled off the skin and placed the eggplant on a cutting board. She chopped the eggplant into define texture with the wooden spoon. She added diced onions, garlic, salt and pepper, lemon juice, and a bit of oil. It was served on a platter surrounded by sliced tomatoes and cucumbers. It was wonderful! Delicious and healthy!
My father-in-law was from Hungary, and this was an appetizer he made for us all the time when we ate at his house.
My grandma also cooked hers on the stovetop. I hope you check out the recipe.
Another Romanian family here. I have to use the oven at 450 degrees until very soft. I use a blender to which I add salt, lemon juice, and a little sugar to offset any bitterness. Chopped onion, sweet bell peppers, and oil finish this delicious appetizer or dip. Our version of “Babaganoush”
Store it for a week? In our house it never lasted longer than a day. It was my father’s favorite appetizer and my mother made it about once a week. And as you noted, my brother and I wouldn’t even taste it and now as an adult I love everything eggplant.
Hahaha. Ours doesn’t last that long either! But … just in case. Amazing how kids hated this but as adults we love it!
My husband’s paternal family was from Romania, and this is how he/we always made eggplant. In the oven or over the bbq till charred, then to counter the bitterness we’d let it sit all night or for a few hours on a slanted board to drain into the sink. The chopped with onion and oil, salt and pepper.
Never thought to drain it but thanks for that tidbit. Thats how I prepare the dish, sometimes adding those extras.b
Sounds great. Will try
I hope you do and hope you love it!
I learned this exact recipe from my mother who was from Lithuania. I love it.
How interesting! Was there a name she called it?
You can also get pre-roasted eggplant in a jar at many Mediterranean/Arabic markets. It mostly comes from Turkey and is not, but is smoky and not stringy.
I’ve never seen that.
I was so excited to see this. My Romanian grandmother used to make it. This is the first time I’ve ever seen it called potlagela, which is what she called it, as opposed to eggplant salad or sálate de viñeta. Do you know the origin of the word potlagela?
I think Romanians who are not Jewish call it Salate di veneta. Don’t know why Jewish families called it by the Turkish origin, which is patlican (pronounced potlajan).
I’ve been eating this for 80 years. Loved it then and still.
well, it took me a while but I’m with you now!