Turkish Eggplant and Pepper Salad with Walnuts and Yogurt
Aubergine, green bell pepper and walnuts grilled and spiced with chilli and clove.
1 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 1
Wrap eggplant in a double layer of aluminum foil, sealing the package well. Set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. You can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste.
- 2
Carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. Scrape flesh into a bowl and add cold water to cover. Add lemon juice and let stand 30 minutes to keep the eggplant from darkening. Drain eggplant and squeeze dry.
- 3
Over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. Set aside until cool enough to handle. Remove the skins, ribs and seeds. Mince the green pepper and chile.
- 4
Put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. Alternatively, mince to a paste by hand. Stir in the olive oil, walnuts and yogurt. Season to taste with salt, pepper and vinegar. Let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping. Makes 2-2 1/2 cups.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: Wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
