Exquisite Turkish Eggplant Salad
Turkish meze logic, salad scale: whole eggplants are cooked until their flesh collapses, then drained patiently — the step most shortcuts skip and the reason this version isn't watery. The smoky pulp is beaten with olive oil, lemon juice, garlic and yogurt, then served cool over romaine with tomato, peppers and parsley. Six servings; nearly all of the three hours is draining and chilling.
Ingredients
Ingredients | |
|---|---|
1 | eggplants (1 ½ lb) |
1 | tablespoon olive oil |
1 | tablespoon lemon juice |
1 | clove garlic clove, minced |
1 | cup plain yogurt |
1 | medium bell pepper, seeded, finely chopped |
| • | salt & pepper |
| • | pepper |
| • | romaine lettuce |
2 | tomatoes |
2 | tablespoons parsley, chopped |
Instructions
Instructions | |
|---|---|
| 1. | Pierce the skin of the eggplant with a fork. Bake the eggplant in a rimmed pan in a 400°F (200°C) oven for 1 hour or until very soft. Allow it to cool. |
| 2. | Split the eggplant in half and scoop out the pulp into a bowl. Mash the pulp with a fork. |
| 3. | Mix in olive oil, lemon juice, minced garlic, finely chopped green pepper, and salt and pepper to taste. Cover and chill for 2 hours. |
| 4. | To serve, arrange romaine lettuce leaves on a platter. Mound the eggplant mixture in the center. Garnish with tomato wedges and freshly chopped parsley. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 85.2 kcal |
| Protein | 3.2 g |
| Fat | 3.9 g |
| Carbohydrates | 11.4 g |
| Fiber | 4.8 g |
| Sugar | 6.2 g |
Published on Aug 09, 2024 by Luminița