Turkish Eggplant Salad Recipes
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
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