Burcu Roasted Eggplant (Közlenmiş Patlıcan) is the soft, smoky flesh of roasted aubergines packed in a 540 g glass jar. The label versions we checked keep the recipe short: aubergine, water, salt, garlic, a little acidity from lemon juice or citric acid, and ascorbic acid as an antioxidant. It saves the usual work of charring, peeling and draining aubergines over a flame.
Roasted aubergine is a pillar of Turkish cooking. Stir in olive oil, lemon juice, crushed garlic and chopped parsley for patlıcan salatası, fold it through thick yoghurt for a cool meze, spread it on toasted bread, or use it as the base of hünkâr beğendi, the creamy purée served under slow-cooked meat. It also works in pasta sauces, wraps and baked dishes.
Drain a little of the liquid if you want a thicker texture, then season to taste. Store the unopened jar in a cool, dry place away from sunlight, refrigerate after opening and use it promptly.