Tag Archives: spicey

Jun11

Turkish Eggplant Salad

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For years I have been longing to visit Turkey. Even though I have friends living in Istanbul and other parts, it still forms part of the TO DO list. The reason why I share my recipe now is because it’s 35 degrees here in Munich (a rare thing indeed) and it’s time to throw a BBQ at a nearby lake. I have been making this Turkish Eggplant Salad for many years now; I think I originally stole it from the Hungarian celebrity-chéf Judit Stahl.

1

TURKISH EGGPLANT SALAD

Ingredients (serves 4)

  • 2 big or 3 medium eggplants
  • 2/3 cups of oil (I prefer olive oil)
  • 2 cups of yoghurt (3.5% or more)
  • 1 big red onion (Julienne cut)
  • 3 big cloves of garlic (pressed)
  • 1 lime (juice)
  • 1 green chilli (chopped)
  • a bunch of fresh parsley(about 1/2 cup, finely chopped)
  • a bunch of fresh mint (about 1/2 cup, finely chopped)
  • a bunch of fresh coriander (about 1/2 cup, finely chopped)
  • pepper, salt

To convert measurements, check Cups&Spoons.

Preparation time: 45 minutes

Cut eggplants into cubes of 2×2 cm. Mix it in a bowl with the oil and about 1/2 tbsp of salt. Eggplant generally soaks up a lot of oil, make sure to use enough, other wise it will have a spongy texture. Pre-heat oven to 200 degrees. Spread the eggplant cubes on a baking pan with baking paper and strew some freshly ground pepper. Bake it for about 30 minutes or until it gets soft and a bit grilled.

Meanwhile mix the yoghurt, lemon juice, onion, chilli and fresh herbs in a big bowl. When the eggplant is ready, let it cool down a bit and mix it with the yoghurt dip. Adjust salt if necessary.

Turkish Eggplant Salad

We usually serve this salad in pita bread with some vegetables and fried seitan gyros or smoked tofu. All my dinner guests have liked it so far. Iyi iştah!