turkish eggplant salad

Name: Turkish Eggplant Salad
Prep time: 15 min
Cook time: 20 min
Cuisine: Latin American
Ingredients: 1 large eggplant; 1/4 cup(s) olive oil, extra virgin; 2/3 cup(s) feta cheese, crumbled; 1 tablespoon(s) lemon juice; 1 pinch(es) salt and pepper; 1 sprig(s) parsley; 1 small ripe black olives

(1 RATING)

36 Pinches 1 Photo

Zelda Hopkins

Webb City, MO

Updated on Nov 13, 2011

I am always on the search for something different and this salad will make a real conservation piece and also a change of pace. I like the difference it makes to a routine dinner. Enjoy!!!!!!!!!!!!!!!!!!!!!!!

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield serves 8

Ingredients

1 large eggplant
1/4 cup olive oil, extra virgin
2/3 cup feta cheese, crumbled
1 tablespoon lemon juice
1 pinch salt and pepper
1 sprig parsley
1 small ripe black olives

How To Make turkish eggplant salad

Step 1

Bake eggplant at 400 degrees until soft and skin crumbles. About 20 minutes.Peel, remove seeds,cool, and dice. Whip eggplant in blender with oil to smooth paste. Add feta and lemon juice to taste and mix well. Season to taste with salt and pepper and spread mixture on flat serving dish [lined with lettuce or watercress, if desired] Garnish with parsley and olives.
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