Turkish Eggplant Pepper Salad With Walnuts Yogurt Recipes

TURKISH EGGPLANT & PEPPER SALAD WITH WALNUTS & YOGURT

Turkish Eggplant & Pepper Salad With Walnuts & Yogurt image

Make and share this Turkish Eggplant & Pepper Salad With Walnuts & Yogurt recipe from Food.com.

Provided by Stacia_

Categories Turkish

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs globe eggplants
3 tablespoons lemon juice
1 large green bell pepper
1 jalapeno chile
1 -2 garlic clove, minced
to a paste with salt
2 tablespoons extra virgin olive oil
1/3 cup finely ground toasted walnuts
1/2 cup drained yogurt (see box)
fresh ground black pepper
wine vinegar

Steps:

Wrap eggplant in a double layer of aluminum foil, sealing the package well. Set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. You can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste.
Carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. Scrape flesh into a bowl and add cold water to cover. Add lemon juice and let stand 30 minutes to keep the eggplant from darkening. Drain eggplant and squeeze dry.
Over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. Set aside until cool enough to handle. Remove the skins, ribs and seeds. Mince the green pepper and chile.
Put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. Alternatively, mince to a paste by hand. Stir in the olive oil, walnuts and yogurt. Season to taste with salt, pepper and wine vinegar. Let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping.
Makes 2-2 1/2 cups.

Nutrition Facts : Calories 98.1, Fat 7.3, SaturatedFat 1.1, Cholesterol 2, Sodium 9.7, Carbohydrate 7.9, Fiber 3.6, Sugar 3.5, Protein 2.4

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT

Mark Bittman's Grilled Eggplant Salad With Yogurt image

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.

Provided by Mark Bittman

Categories easy, quick, salads and dressings

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

1 pound eggplants, preferably small light purple ones
1 medium onion, minced
3 garlic cloves, minced
1/2 cup plain whole milk yogurt
Salt and pepper, to taste
Pinch cayenne or Aleppo pepper or other mild ground chili powder
1/4 cup chopped fresh parsley or mint

Steps:

Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams

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

SMOKY EGGPLANT SALAD WITH YOGURT AND MINT

Smoky Eggplant Salad With Yogurt and Mint image

This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.

Provided by David Tanis

Categories snack, dips and spreads, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds medium-size eggplants
1 teaspoon kosher salt
3 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, plus more for garnish
1/2 cup plain whole yogurt
1 teaspoon crumbled dried mint
1 tablespoon pomegranate molasses, optional
1 tablespoon roughly chopped mint, for garnish
1 tablespoon roughly chopped parsley, for garnish
Red pepper flakes, for garnish

Steps:

Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams

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