Turkish Eggplant Salad
|Olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green pepper||1 Medium, seeded and finely chopped|
|Plain yogurt||1 Cup (16 tbs)|
|Romaine lettuce leaves||4|
|Red onion||1 Small|
|Chopped parsley||2 Tablespoon|
With a fork, pierce skin of eggplant.
Place eggplant in a rimmed pan.
Bake in a 400° oven for 1 hour or until very soft.
Split in half and scoop out pulp into a bowl.
Mash pulp with a fork.
Mix in oil, lemon juice, garlic, green pepper, yogurt, and salt and pepper to taste.
Cover and chill for 2 hours.