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Turkish Eggplant Salad

Veggie.Lover's picture
Ingredients
  Eggplant 1 Large
  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
  Tomatoes 3
  Red onion 1 Small
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Cool.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian

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