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Turkish Eggplant Salad

world.food's picture
Ingredients
  Eggplants 2 Pound (2 Large Pieces)
  Extra virgin olive oil 1 Tablespoon
  Lemon juice 1 Teaspoon
  Salt To Taste
  Coarsely ground black pepper To Taste
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Dill 2 Tablespoon, chopped
  Lemon zest 1⁄2 Teaspoon, finely grated
  Plum tomato 1⁄4 Cup (4 tbs), seeded, diced (For Garnish)
  Plum tomato 1⁄4 Cup (4 tbs), seeded and diced (For Garnish)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) With the tip of a knife, pierce each eggplant a few times.
3) Wrap each in aluminum foil.
4) Bake in the preheated oven for an hour, until tender.
5) Let the eggplants stand until cool enough to handle. Then unwrap them.
6) Halve each one lengthwise and scoop the softened pulp into a food processor, discarding most of the seeds.
7) To the eggplant in the processor, add the oil, lemon juice, salt, and pepper. Blend to combine. The texture should still be coarse.
8) Transfer to a bowl.
9) Gently fold in the yogurt, dill, and lemon zest.

SERVING
10) Spoon the puree into a decorative bowl or spread it in a small oval dish. Garnish the top with the diced tomato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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