Turkish Eggplant Salad


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


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.

Recipe Summary