Turkish Eggplant Salad (version IV)

(2 votes)

2 medium eggplants
4 tablespoons olive oil
2 cloves garlic
1 teaspoon salt
1 1/2 cups plain milk yoghurt
2 tablespoons olive oil, extra
4 ripe tomatoes, diced
1/2 cup fresh mint

Wash the eggplant then peel them in stripes, leaving strips of skin after each strip of peel is removed. Dice the eggplant then toss the cubes with salt and allow to drain in a sieve for 30 minutes. Wash well then squeeze dry.

Preheat the oven to 220c. and pour the olive oil into a baking dish and place in the oven for 5 minutes. Remove the baking dish then add the eggplant and toss well in the oil then return to the oven for 30 minutes or until the eggplant is golden brown.

Meanwhile, crush the garlic and salt together to make a paste then whisk this with the yoghurt until smooth. Set aside.

Heat the remaining 2 tablespoons olive oil and add the diced tomatoes and salt to taste. Sauté until the tomatoes break down and become almost "saucy".

To serve, arrange the eggplant cubes on a platter and pour a thin layer of yoghurt over. Top with the sautéed tomatoes and scatter the finely sliced mint leaves over.

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