Turkish Roasted Eggplant Salad Food
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
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