Turkish Eggplant (Aubergine) Salad

Submitted by Tonkcats

"Turkish dish"

 

• Ready In: 3hrs
• Ingredients: 10
• Serves: 6

ingredients

• 680.38 g eggplants
• 14.79 ml olive oil
• 14.79 ml lemon juice
• 1 garlic clove, minced
• 236.59 ml plain yogurt
• 1 medium bell pepper, seeded, finely chopped
• salt & pepper
• romaine lettuce
• 2 tomatoes
• 29.58 ml parsley, chopped

directions

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. Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
3. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
4. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

Reviews

[bluemoon downunder]

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.