Turkish Eggplant Aubergine Salad Recipes

TURKISH EGGPLANT (AUBERGINE) SALAD

Turkish Eggplant (Aubergine) Salad image

Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.

Provided by Tonkcats

Categories Turkish

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) eggplants
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 cup plain yogurt
1 medium bell pepper, seeded, finely chopped
salt & pepper
romaine lettuce
2 tomatoes
2 tablespoons parsley, chopped

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.

Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2

TURKISH EGGPLANT (AUBERGINE) CASSEROLE

Turkish Eggplant (Aubergine) Casserole image

Make and share this Turkish Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by ErOnur

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg eggplant
2 medium onions, diced
3 large green bell peppers, diced
2 garlic cloves, diced
5 large tomatoes, grated
4 tablespoons extra virgin olive oil
2 teaspoons ground thyme
salt and pepper

Steps:

Wash and peel eggplants, leaving some skin on, and cut into 1 cm cubes.
Heat oil in a cooking pan.
Add eggplant, onion, pepper and garlic and saute for 10 minutes.
Add tomatoes and simmer for about 15 minutes.
Add thyme and season with salt and pepper.
Simmer for a further 5 minutes.
Serve over Turkish Pilav.

Nutrition Facts : Calories 181.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 23.6, Fiber 9.6, Sugar 11.5, Protein 4.2

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