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Turkish Eggplant (Aubergine) Salad

Turkish Eggplant (Aubergine) Salad Recipe

Turkish dish
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Prep Time 1 hr
Cook Time 2 hrs
Course Appetizer
Cuisine Turkish
Calories 85.2 kcal

Ingredients
  

  • 1 (1 1/2 lb) eggplants
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 cup plain yogurt
  • 1 medium bell pepper, seeded, finely chopped
  • salt & pepper
  • romaine lettuce
  • 2 tomatoes
  • 2 tablespoons parsley, chopped

Instructions
 

  • With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
  • Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
  • Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
  • To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

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Nutrition

Serving: 222gCalories: 85.2kcalCarbohydrates: 11.4gProtein: 3.2gFat: 3.9gSaturated Fat: 1.2gCholesterol: 5.3mgSodium: 24.6mgFiber: 4.8gSugar: 6.2g
Keyword < 4 Hours, Asian, Healthy, Low Cholesterol, Low Protein, Middle Eastern, Oven, Turkish, Weeknight
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