Turkish Eggplant Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large eggplant (s)
- 4 clove (s) garlic, pressed
- 1 bunch parsley
- 1 cup yogurt
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Wash the aubergines and prick all around with a fork. Then put in the whole for about 40 minutes in the hot oven. You`re done when they look brown and wrinkled. Now cut the stems from the aubergines and roughly dice. Puree with a hand blender. Let the mass cool down.
- Put the pressed garlic cloves, the parsley, the yoghurt and a dash of olive oil into the cooled mousse, then puree again. Finally season with salt and pepper.
- Chilled or at room temperature, both as a salad and as a delicious spread (e.g. as a starter on white bread) a pleasure.
- Tip: This dish can be given a special touch if you cook the aubergines on the charcoal grill - simply cook them on the grill (they can get a little brown, it tastes even better!).
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