Turkish Eggplant Salad with Garlic

Turkish eggplant salad with garlic (vegan, 25 min)

Servings: 4 | Prep: 10 min | Cook: 15 min | Total: 25 min

Tags: Turkish, eggplant, salad, vegan

Ingredients

• 2.0 unit Eggplant
• 3.0 unit Garlic
• 50.0 ml Olive oil
• 30.0 ml Lemon juice
• 1.0 unit Red bell pepper
• 30.0 g Parsley
• 1.0 tsp Salt
• 1.0 tsp Black pepper

Instructions

1. Preheat your oven to 200°C (390°F).
2. Cut the eggplants into halves lengthwise and score the flesh with a knife in a criss-cross pattern to help them cook evenly.
3. Brush the scored eggplant with olive oil and sprinkle with salt. Place them cut side down on a baking sheet.
4. Roast the eggplants in the preheated oven for about 15 minutes, or until they are tender and the skin is wrinkly. You will know they are done when the flesh is soft to the touch.
5. While the eggplants are roasting, finely chop the garlic and red bell pepper. Mix these with lemon juice, black pepper, and the remaining olive oil in a bowl.
6. Once the eggplants are cooked, remove them from the oven and let them cool slightly. Scoop out the flesh and add it to the bowl with garlic and red bell pepper.
7. Chop the parsley and fold it into the mixture, combining all the ingredients well. Taste and adjust seasoning if needed.
8. Serve the salad warm or at room temperature, drizzled with a little extra olive oil if desired.