TURKISH EGGPLANT (AUBERGINE) SALAD

Turkish Eggplant (Aubergine) Salad image

Provided by Tonkcats

Categories Turkish

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

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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