Turkish Eggplant (Aubergine) Salad

Name: Turkish Eggplant (Aubergine) Salad
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 eggplants (1 1/2 lb); 1 tbsp olive oil; 1 tbsp lemon juice; 1 garlic clove; 1 cup plain yogurt; 1 medium bell pepper; salt & pepper; romaine lettuce; 2 tomatoes; 2 tbsp parsley

A salad of aubergine, yogurt and bell pepper, seasoned with clove and baked in the oven. Finish with tomato wedges and fresh parsley.

3 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 120 min · 180 min total
Difficulty: medium

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