Exquisite Turkish Eggplant Salad
Savor the flavors of this exquisite Turkish Eggplant Salad, where roasted eggplants are blended with a harmonious mix of olive oil, zesty lemon juice, pungent garlic, vibrant green pepper, and a hint of salt and pepper. Delight in the refreshing combination of creamy yogurt, crisp romaine lettuce, juicy tomatoes, and fragrant parsley.
Ingredients
Ingredients | |
|---|---|
| 1 | eggplants (1 ½ lb) |
| 1 | tablespoon olive oil |
| 1 | tablespoon lemon juice |
| 1 | garlic clove, minced |
| 1 | cup plain yogurt |
| 1 | medium bell pepper, seeded, finely chopped |
| salt & 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. |
Nutrients
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