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    You are in: Home / Recipes / Turkish Eggplant (Aubergine) Salad Recipe
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    Turkish Eggplant (Aubergine) Salad

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Tonkcats's Note:

    Turkish dish

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
    2. 2
      Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
    3. 3
      Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
    4. 4
      To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

    Ratings & Reviews:

    • on December 30, 2005

      55

      A really tasty dish, which requires very little active preparation time, and is therefore much less time-consuming than the instructions suggest. We thoroughly enjoyed this on a very hot day, together with several other salads. To enhance the visual appearance of the dish, I used ½ a red pepper, ½ an orange pepper and ½ a green pepper. I doubled the garlic, and served the eggplant salad on baby spinach leaves with slices of tomato and cucumber with several grindings of black pepper, and a handful of kalamata olives. Thank you for sharing this scrumptious recipe, which will be a regular dish during summer.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Turkish Eggplant (Aubergine) Salad

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 85.2
     
    Calories from Fat 35
    41%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.3 mg
    1%
    Sodium 24.5 mg
    1%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 4.7 g
    19%
    Sugars 6.2 g
    24%
    Protein 3.1 g
    6%

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