Turkish Eggplant (Aubergine) Salad

“Turkish dish”
READY IN:
3hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
  3. Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
  4. To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

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