TURKISH ROASTED EGGPLANT SALAD RECIPE
Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.
Provided by Zerrin & Yusuf
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Using a fork, prick the eggplants in a few places randomly.
- Place them in a baking sheet and roast for about an hour.
- Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.
- Peel and chop them roughly.
- In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.
- Top with diced tomatoes, parsley and pistachios.
- Optionally, drizzle extra olive oil over the salad when serving.
Nutrition Facts : Calories 233 calories, Sugar 20.3 g, Sodium 401 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 17.2 g, Protein 6 g, Cholesterol 0 mg
TURKISH EGGPLANT (AUBERGINE) SALAD
Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.
Provided by Tonkcats
Categories Turkish
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2
BABA GANOUS (TURKISH EGGPLANT SALAD)
From Turkey, this eggplant salad with sesame seed paste is excellent when eaten with warm flatbread. I got this recipe from some missionaries that have been living there for awhile.
Provided by Enjolinfam
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the eggplants and cook them over a charcoal fire or place them in the oven, until they become soft.
- Let them cool and then carefully remove all the skin, or else the eggplants will have a bitter taste.
- Remove all seeds from the eggplants, dice them as finely as you can and toss them with the tahini, lemon juice, crushed garlic, salt and cumin. Mash and combine all ingredients together using a fork.
- Drizzle some olive oil and sprinkle with black pepper before serving.
Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 16.8, Fiber 9.4, Sugar 6.6, Protein 2.9
TURKISH EGGPLANT (AUBERGINE) PILAF (PATLICANLI PILAV)
Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921.
Provided by UmmBinat
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.
- Rince and dry eggplant with paper towels.
- Half onion lengthwise and slice.
- Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.
- Add the remaining oil and gently fry the onion until transparent. Add tomatoes, seasoning, herbs and fried eggplant. Bring to a boil.
- Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.
- Bring to a boil without stirring. Reduce heat, cover pan and leave to simmer gently for 30 minutes.
- Turn off heat, place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!).
- Stir gently and turn into a heated serving dish.
- Serve with yogurt and then enjoy the delicious taste.
TURKISH EGGPLANT PIE
Entered for ZWT. From Vegetarian Times "Readers' Top-Rated Recipes", 2012. Don't add extra salt or garlic until you have tasted the dish. use 12 olives, whatever mixture of black:green you desire.
Provided by KateL
Categories Savory Pies
Time 2h18m
Yield 1 10-inch pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
- Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
- Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
- add chopped tomatoes and tomato paste; simmer 10 minutes.
- Stir in eggplant and garlic; cook 10 minutes.
- Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.
- Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
- Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.
Nutrition Facts : Calories 192.8, Fat 6.6, SaturatedFat 1.1, Sodium 236.4, Carbohydrate 31.1, Fiber 7, Sugar 6.9, Protein 5.2
TURKISH EGGPLANT & PEPPER SALAD WITH WALNUTS & YOGURT
Make and share this Turkish Eggplant & Pepper Salad With Walnuts & Yogurt recipe from Food.com.
Provided by Stacia_
Categories Turkish
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wrap eggplant in a double layer of aluminum foil, sealing the package well. Set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. You can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste.
- Carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. Scrape flesh into a bowl and add cold water to cover. Add lemon juice and let stand 30 minutes to keep the eggplant from darkening. Drain eggplant and squeeze dry.
- Over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. Set aside until cool enough to handle. Remove the skins, ribs and seeds. Mince the green pepper and chile.
- Put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. Alternatively, mince to a paste by hand. Stir in the olive oil, walnuts and yogurt. Season to taste with salt, pepper and wine vinegar. Let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping.
- Makes 2-2 1/2 cups.
Nutrition Facts : Calories 98.1, Fat 7.3, SaturatedFat 1.1, Cholesterol 2, Sodium 9.7, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.4
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