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This Turkish salad features Eggplant. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Turkish Eggplant Salad
Description
This Turkish salad features Eggplant. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Juice of 1/2 lemon Salt 1/3 c Extra virgin olive oil 2 ts Mashed garlic 2 1/2 tb Vinegar Tomato slices, onion slices -- black Greek olives for --
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Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft.
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Cool slightly & then peel.
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Wipe clean & squeeze out all the water.
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Place eggplant in a bowl with the lemon juice & salt.
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Mash well.
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Add olive oil, garlic & vinegar, blend thoroughly.
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Serve on a plate garnished with tomato, onion & olives.
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Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, eggplant, salad, title, turkish, vegan, vegetables, homemade, easy, quick
