Turkish Eggplant Salad
Appetizers • Turkish
Description
Turkish Eggplant Salad
Ingredients
- Eggplants 2 pieces
- Garlic 3 cloves
- Olive Oil 2 tablespoons
- Meyer Lemon Juice 2 teaspoons
- Salt to taste
- Dessert Yogurt 6 tablespoons
- Ground Black Pepper to taste
- Cayenne Pepper to taste
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F (about 400 degrees Fahrenheit). Prick the eggplants in several places, place them on a baking sheet, and bake in the oven for 1 hour until soft. Remove the skin, cut off the stem, and drain excess liquid. Chop with a sharp knife.
Step 2
Transfer to a bowl and add the minced garlic. Mix well, then add the olive oil and lemon juice. Next, combine with the yogurt. Season with salt, pepper, and cayenne pepper. Serve on plates and sprinkle with parsley.
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