Turkish Eggplant and Hot Pepper Salad
4 servings
30 minutes
Turkish eggplant and spicy pepper salad is a bright and aromatic dish embodying the bold flavors of Eastern cuisine. It combines tender, slightly smoky eggplants and zesty red peppers, complemented by the refreshing acidity of lemon and velvety olive oil. This dish originates from Turkish culinary traditions where vegetables are valued for their natural sweetness and rich aromas. The eggplant puree with pepper creates a harmonious balance between softness and fiery spiciness, while thin slices of fried eggplant add textural variety. The salad is perfect as an appetizer for meat and fish dishes or as a standalone treat accompanied by fresh bread. Its rich flavor and simplicity of preparation make it a favorite among Mediterranean gastronomy lovers.
1
Wash and peel the eggplants, slicing the skin into long strips. Fry the strips in olive oil over high heat.
- Eggplants: 2 g
- Olive oil: 6 tablespoons
2
Cut the eggplant flesh into pieces and blanch. Then dry and blend with hot red pepper, olive oil, and lemon. Season the resulting puree with salt and add sugar.
- Eggplants: 2 g
- Red chilli pepper: 1 piece
- Olive oil: 6 tablespoons
- Lemon: 1 piece
- Salt: to taste
- Sugar: 1 tablespoon
3
Spread the puree on the previously fried plates.