Turkish Eggplant salad
SaladsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Turkish Eggplant salad
| Pepper | ||
| Parsley | ||
| Salt | ||
| Black olives | ||
| 0.5 | Lemon juice thereof | |
| 1 | clove | Pressed garlic |
| 1 | Large Eggplant | |
| 2 | tbsp | Sunflower oil |
| 4 | tbsp | Yogurt |
Instructions for Turkish Eggplant salad
To prepare the Turkish Eggplant salad recipe, please follow these instructions:
Aubergine baked or grilled until it is completely black and tender. It is fine to use barbecue grills. The cooled a bit of, and the fur skinned off. Aubergine blended or moses with a fork, together with lemon juice, oil, yogurt, garlic, salt and pepper. Put in refrigerator until serving.
Garnish with chopped parsley and olives and serve with bread.
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