Turkish Eggplant Aubergine Salad
Turkish dish
Steps
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.
Split in half and scoop out pulp into a bowl.
Mash pulp with a fork.
Mix in oil , lemon juice , garlic , green pepper and salt and pepper to taste.
Cover and chill for 2 hours.
To serve: arrange romaine lettuce leaves on platter.
Mound eggplant in center.
Garnish with tomato wedges and fresh parsley.
Ingredients
eggplants, olive oil, lemon juice, garlic clove, plain yogurt, bell pepper, salt & pepper, romaine lettuce, tomatoes, parsley