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Eggplant Salat
Have you ever thrown a whole eggplant on the charcoal BBQ and then made a delicious eggplant dip or salad? If you are invited for a BBQ in Turkey, this is a standard side dish. The charcoal gives the aubergine a delicious aromatic charcoal smoke flavor. The aubergines are turned continuously on the BBQ, until the flesh is soft on the inside. The aubergines are then stripped of their dark skin and mashed with garlic and herbs. Some freshly chopped parsley and lemon juice are mixed in here and to top it off a dash of olive oil is added. This dish is delicious with grilled BBQ meat!
20 min.
4 p.
mild
Vegetarian
Time to get started
- Prick the eggplants with a fork and roast them in a hot preheated oven at 220 ˚C or on the charcoal BBQ.
- Peel the skin of the eggplants and mash the flesh.
- Chop the onion and chili peppers.
- Fry the chopped onion and chopped chilies gently in the olive oil for 10 minutes until translucent
- Then add the eggplant puree and remove the pan from the heat.
- Add crushed garlic, the sumac, pul biber and the lemon juice and mix well. Finally add salt to taste.
- If you want a delicious airy and creamy eggplant puree, mix 2 tablespoons of Turkish yogurt into the puree. Delicious with Turkish (toasted) bread or with grilled meat from the BBQ!
Your shopping list
- 2-3 Eggplants (± 500gr)
- 1 fine chopped onion
- 1 tsp Miras Pulbiber or: 1 fresh chili pepper (for extra spicy you can use also both)
- 2 fresh chopped garlic cloves, or: 1 tsp Miras garlic powder
- 2 tbsp. Miras Olive Oil
- 1/2 tsp Miras Sumac herbs
- 2 tbsp. lemon juice
- 2 tbsp. yogurt
- salt
To print
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