Turkish Eggplant Salad

(6 votes)

1 large eggplant
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced or pressed
1 cup plain yogurt
1 medium-sized bell pepper, seeded and finely chopped
salt and pepper
romaine lettuce leaves
2 tomatoes
2 tablespoons chopped parsley

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.

Serves 6. 



Comments:

you neglected to say what to do with the yogurt!
Anonymous, Location not stated.


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