Turkish Roasted Eggplant Salad Food

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TURKISH ROASTED EGGPLANT SALAD RECIPE



Turkish Roasted Eggplant Salad Recipe image

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

6 medium size eggplants
1 cup cherry tomatoes, diced
2 tablespoons fresh parsley, chopped
1 tablespoon pistachios
¼ cup olive oil
1 tablespoon lemon juice
1 teaspoon vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sumac
1 clove garlic, mashed

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



Turkish Eggplant (Aubergine) Salad image

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

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

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

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