Dairy & Nut-Free Patlıcan Salatası (Eggplant Salad)

Ingredients

• 1 large Eggplant
• 2 cloves Garlic
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1/4 cup Fresh parsley
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 large Eggplant directly over an open flame on your stovetop or grill. Cook, turning occasionally, until the skin is completely charred and blackened all over, and the eggplant feels very soft when squeezed, about 10-15 minutes. Alternatively, place the 1 large Eggplant on a baking sheet and bake in a preheated oven at about 205°C (200°C) for 30-40 minutes, until collapsed and very soft.
2. 2Carefully transfer the cooked eggplant to a cutting board. Let it cool for about 10 minutes, or until it is cool enough to handle. Once cooled, gently peel away and discard the charred skin. Scoop the soft, smoky flesh from the skin.
3. 3Place the eggplant flesh in a medium bowl. Add the 2 cloves of minced Garlic, 2 tablespoons of Lemon juice, 2 tablespoons of Olive oil, 1/4 cup of chopped Fresh parsley, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black pepper. Mash everything together with a fork until well combined and the eggplant is broken down into small pieces.
4. 4Cover the bowl tightly with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important for the best taste.
5. 5Serve the Dairy & Nut-Free Patlıcan Salatası chilled as a side dish.

Related Guides