Turkish Eggplant Salad
6 servings
30 minutes
Turkish eggplant salad is a refined dish of Eastern cuisine that combines the tender texture of roasted eggplants with the spicy notes of garlic, lemon juice, and yogurt. Historically, such dishes are found in Middle Eastern cuisines where eggplants hold an important place. Traditionally served as a cold appetizer, it is refreshing with a creamy texture enhanced by aromatic spices. The taste balances between the light acidity of lemon, the spicy sharpness of garlic, and the pleasant freshness of parsley. It can be served with crispy bread or as a side dish to meat and fish dishes. This salad will adorn any table, offering delicate pleasure in every bite.
1
Preheat the oven to 200 degrees. Poke the eggplants in several places, place them on a baking sheet, and bake for 1 hour until soft. Remove the skin, cut off the stem, and drain excess liquid. Cut with a sharp knife.
- Eggplant: 2 pieces
2
Transfer to a bowl and add minced garlic. Mix well, add olive oil and lemon juice. Then mix with yogurt. Season with salt, pepper, and cayenne pepper. Serve on plates and sprinkle with parsley.
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
- Lemon juice: 2 teaspoons
- Salt: to taste
- Plain (natural) yoghurt: 6 tablespoons
- Ground black pepper: to taste
- Cayenne pepper: to taste
- Chopped parsley: 2 tablespoons
