Monday, April 30, 2007

Eggplant Salad

This recipe is from my good friend, and fabulous Turkish cook, Umit. She served this when we visited her recently, and it was thoroughly delicious.


  • 1 medium eggplant
  • 1 small bell pepper (red, green or yellow)
  • 1 large tomato
  • 2 small onions
  • 1/2 bunch parsley
  • 2 cloves garlic
  • juice of 1 lemon
  • 2 Tbs olive oil
  • salt, pepper


Wash the eggplant and prick all over with a fork. Place on a grill and cook evenly by turning occasionally in the oven. When the skin of the eggplant looks quite burnt, test it with fork and make sure the flesh is soft right through.

Let eggplant cool down while preparing the others ingredients. Cut tomato, bell pepper, onion, and parsley into small pieces> Add crushed garlic and mix. Slice the eggplant and add to others. Season with salt pepper, oil and fresh lemon juice.

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